Anyone have opinions on the idea of trying to ferment 2.5 gallon batches inside 5 gallon capacity food grade buckets? I have read that would be enough CO2 produced to take care of the empty headspace but I have not actually met a brewer that has tried this.
{By 5 gallon capacity I mean the max volume of the bucket is 5 gallons not 6.5 gallons for a traditional brewing bucket.}
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Mick Arnett
Cedar Rapids, Iowa
"Beer will change the world. I don't know how, but it will."
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