2 gallons in 5 gallon bucket?

Is a 5 gallon bucket too large to ferment a 2gal batch? I've heard that too much head space can be detrimental. True or not?

You'll be fine. The fermenting beer will create plenty of CO2 to blanket the beer.

I wouldn't store it long term, but 3 or 4 weeks would be just fine.

The oxygen will all be blown out by the CO2. CO2 is also heavier than O2 so as long as it's not an open fermentation you should be fine. Even then as long as it's not being moved a bunch it would still be ok. A secondary fermentor would be another story though...

I put 3 gallons in 6 gallon buckets every time I brew. 3 weeks without opening then package. No problems yet. Just don't open it often otherwise you'll let the blanket of co2 out

You can buy white food grade buckets from Walmart (5 gallons actual volume and uses the same lid as a regular fermenting bucket) for $3-4. These are great fro fermenting 2-4 gallon size brews instead of using a standard 6.5 gallon fermentor. You can also buy 3.5 gallon size buckets from your local bakery (or Super Walmart) for around $2. I use these for 2-2.5 gallon size brews.

Thanks to all these threads I've got a 2.5 batch of coffee stout going in a 5 gallon bucket. Looking forward to bottling it this weekend.

Next up I plan on trying an imperial IPA. Another 2.5 gallon batch. I had planned to dry hop in the primary. Now I'd imagine that I'll lose the protective CO2 blanket when I pop the lid to add the hops. It seems that everyone agrees that while extra headspace in the primary is okay, it's not kosher in the secondary. Am I asking for trouble by trying to dry hop my 2.5 gallon batch in a 5 gallon bucket?

I still think you're fine. Once you pop the lid off, the CO2 is still sitting on top. I'll refer to RDWHAHB.

shtoive87 said:

I still think you're fine. Once you pop the lid off, the CO2 is still sitting on top. I'll refer to RDWHAHB.

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Thanks for the response. I will commence drinking and not worrying immediately.

Try not to open the lid until your beer is ready to bottle. Every time you do there is the possibility of blowing out some of the CO2 layer. Do this a few times and you will have O2 exposure, especially towards the end of the fermentation when there is less CO2 being produced.

bosco

boscobeans said:

Try not to open the lid until your beer is ready to bottle. Every time you do there is the possibility of blowing out some of the CO2 layer. Do this a few times and you will have O2 exposure, especially towards the end of the fermentation when there is less CO2 being produced.

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Hey! And here I was drinking and not worrying.

I'm not looking to open the lid several times - only one time after about three weeks when I'm ready to dry hop.

RhodySeth said:

Hey! And here I was drinking and not worrying.

I'm not looking to open the lid several times - only one time after about three weeks when I'm ready to dry hop.

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Patience? GOOD!
Checking into the bucket every day or hour (LOL)? BAD!



bosco