Option 6:
Pick up two fermentation buckets, keep your 5 gallon for secondary and smaller batches.
+2
I primary in 6 gallon better bottles, but I usually loose some beer to a blowoff (I make 5.5 gallon batches). I wonder if it would be easier to just use buckets to primary in. I do like watching the eddys and currents in the fermenting wort.
I primary in 6 gallon better bottles, but I usually loose some beer to a blowoff (I make 5.5 gallon batches). I wonder if it would be easier to just use buckets to primary in. I do like watching the eddys and currents in the fermenting wort.
That's one of the main reasons I secondary. I primary in a bucket, so when I transfer to my secondary, I get to see my beer for a few weeks.
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"Science + beer = good!"
-Adam Savage
i'd go with a few buckets, much easier to clean, rarely have to worry about head space and much cheaper. i like glass for long periods of conditioning.
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(dē-fěn'ĭ-strāt') To throw out of a window.
I use both 5 and 6 gallon Better Bottles for primary. The 6 gallon is obviously the better choice, but for me it depends on which carboy is empty on the day that I brew. I use a blowoff tube (3/8" has worked for me fine - I just shove it down into the stopper) for both. Either way you go, you'll have great tasting beer, so RDWHAHB!
Option #6 is the way to go. Using bottles as a primary is a PIA because everything needs to be siphoned. You'll also curse them the first time you try dry hopping and curse them even more when you break one. Do your primary fermentation in a bucket and transfer it to the secondary or just go ahead and bottle from the primary. I like to keep things as simple as possible.
Cherries on the ceiling and all over the walls from too much pressure buildup in the neck of the carboy. THAT was a bear to clean up... I had used about 4 pounds of cherries in a 6.5 gallon carboy. Thought I left enough headspace. I was so wrong...
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Fermenting: Honey Amber Ale, Grand Cru
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