Originally Posted by orfy
Is there a reason why you are expecting a secondary fermentation.
Did it not finish in the fermenter?
I think it is because most sources call it a secondary fermenter when you transfer your beer into another container for clearing and aging. Common terminology problem for many brewers.
A secondary is not needed and I would not recommend it if you are using a bucket. Buckets have too much head room and often are not completely air tight. Leaving it in the primary the headspace is filled with CO2 from the fermentation but once you transfer there is not much CO2 left to protect the beer. The small head space available in a carboy minimizes the O2 in the container.
Just leave the beer in the primary for 3 weeks then transfer to a bottling bucket and bottle.