Honestly, I've never seen the larger carboys around here anywhere, they are all the same size, the ones that hold 23 liters where the liquid level comes right up to the point where the class starts to curve inwards toward the neck when 23 liters of wort are in them.
The 1st one came with the beer kit, and the second one I bought was the only one the place had.
If this is the way it's gonna be, I'm using those glass ones for wine or something else, and getting more plastic ones that can handle the excess krausen.
Just outta curiosity, what would happen if you fermented in a plastic bucket as your primary, then, after it all settled down and primary fermentation stopped after a few days, you stirred it all up and got the yeast cake all suspended in the wort, and then racked it to a glass secondary, and let it "re-settle" in the secondary glass carboy?
Since the main issue with racking to a secondary seems to be leaving the yeast cake behind and the wort not sitting on it long enough, wouldn't it be beneficial to siphon all that yeast over to the secondary fermenter along with the wort??
That way, one could ferment in the larger plastic bucket, but still let it age in the glass carboys, and not feel the pain of beer loss.
Of course the proper thing would be to just buy bigger carboys, but ya gotta work with what ya got!
Chris
Linear Mode
