ChickenSoop

Recipes 

My first batch, I transferred to second stage after 4 days in an 'open primary' - as the directions called for when the foam dropped off.

My second batch:
I just left a batch in my 'open primary' for the first 2 weeks. It's a snap on lid on a big bucket. Not air tight. I just transferred to 2nd stage so I can see when it clears, for about another 2 weeks.

I noticed when I was transferring to 2nd stage, the yeast was growing nicely on the bottom - it was not settled yeast, it was growing yeast colonies, circular clumps. - and still active, as I could see CO2 bubbles rising. so 2 weeks in the primary, the yeast is still very active on the bottom.

I'll compare batch 1 and batch 2 when batch 2 shapes up in about 5 more weeks.

sirsloop

Recipes 

I think you pulled it WAY too fast. You can get some taste issues (acetaldehyde/green apples) from removing the beer from the cake prematurely.

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Dave R

Recipes 

None of my buckets have sealed lids. I just put them on and snap them about halfway around and let the rest be. This way my cats can't knock them off and fall in my beer.

Brewer_Steve

Recipes 

I know people who ferment wine in a bucket by covering the bucket with a sheet of clear plastic held on by a bungee elastic. Positive pressure can escape, but nothing gets in.

TacoGuthrie

Recipes 

Thanks for all the great posts everyone.

I've linked him to this thread and I think I will let him make the decision on this one as there are a few different opinions expressed in the thread.

I suspect he won't want to cut a hole in his bucket lid. Especially because the fermentation has already begun. also, there was plenty of headspace in the bucket and I should also mention it wasn't one of those buckets with a tight fitting lid that have to practically punch to close it.

Another question: the plan was to move from primary to bottle conditioning. Does anyone see any reason to abandon ship on that plan here?