But for most ales, you don't need to secondary. Just let it ferment for two or three weeks, then bottle. In fact, other than sour ales, I can't tell you the last time I did a two stage fermentation.
Option b. At some point you may want to watch your fermentation, something that's tough to do with buckets. Witnessing a vigorously fermenting hefeweizen is something to see, at least once. I'm partial to carboys though. Just my thoughts.
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My wife is like a well crafted beer...bitter, yet sweet enough to balance perfectly!
One bucket one carboy I'd say glass car boy due to plastic harboring small off favors from different stronger beers. Besides plastic just doesn't last as long.
two stage options???
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