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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Stretching My Primary
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Old 11-22-2010, 01:05 AM   #1
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Default Stretching My Primary

I have seen a lot of talk about doing a Primary only fermentation for ales and keeping them on the primary for 3 to 4 weeks.

Is this acceptable if using a fermentation pale or should I ferment in a glass carboy? I once read something about air leaching through plastic carboys and assume the same could happen with a plastic bucket.

Thanks,,,,,,John

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Old 11-22-2010, 01:08 AM   #2
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Six months, I'd use glass. Four weeks, plastic (food grade of course) is fine.

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Old 11-22-2010, 01:09 AM   #3
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Either is fine...no issues with air leaching (or any other leaching if you are using a food grade pale like the ones in the equipment kits).

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Old 11-22-2010, 01:18 AM   #4
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Using Ale Pale from Local Brew Shop.

If this works, I might be putting the carboy in the garden shed. Wish me luck.

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Old 11-22-2010, 01:25 AM   #5
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I use an Ale Pale and never rack to a secondary. I'm always happy and cleanup is super easy. To me, taking the extra step to rack to a secondary is an extra chance of infection, or an opportunity to introduce more oxygen. But I've never left a beer in for more than three or four weeks.

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Old 11-22-2010, 03:54 AM   #6
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Buckets are also good if you are going to secondary onto fruit. :-)

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Old 11-22-2010, 03:56 AM   #7
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I did 5.5 months in a bucket, and the beer is fine.

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Old 11-22-2010, 04:07 AM   #8
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I haven't used my carboy in several years. I strictly ferment in my plastic bucket and have not noticed a difference in the quality of my beer. I got tired of trying to safely haul my full carboy around. Also, cleaning the bucket is much easier than dealing with a carboy brush.

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Old 11-22-2010, 09:05 AM   #9
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Is there any empirical evidence that food grade buckets are oxygen permeable? Even if they are, I highly doubt more oxygen finds its way through the bucket and into the beer then during racking to a secondary.

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