Originally Posted by GeorgiaTiger
Apparently their buckets arent marked, though. Just a regular old bucket. Why would you NOT use a bottling bucket to ferment? Im asking because I seriously dont know.
For me, because if you can transfer to another vessel you can leave the trub behind. My cousin and me were sampling a multigrain red I brewed a few weeks before. I remembered sticking my siphon a little too deep and pulling a good amount of trub into the bottling bucket when I bottled that batch. I was reminded this when my cousin pointed out the weird yellowish green color of his beer compared to the red in mine. He about sh** his pants. Imagine stirring up all that sediment when you add your primary sugar at bottling time.
On another note, you can try to go to some bakeries and/or bakery departments at Walmart, Bilo, etc. for some additional free buckets. They won't have 6 gallon buckets, but you may be able to score some 5 gallons. That would allow you to at least make batches bigger than 2.5 gallons.
On Deck: Dawson's Multigrain Red, Keeler's Reverse Burster Altbier, Cascade Falls Smash (2.5G), Kiwi Express IPA, Petite Saison d'Ete, Dead Ringer IPA
Primary: White House Honey Ale (1G), White House Honey Porter (1G)
Bottled: Edwort's Apfelwein (1G), cranberry/raspberry "wein" (1G), Strawberry Blonde, Joe's Ancient Orange Mead (2G),
Kegged: Caribou Slobber, Caribbean Stout, The Innkeeper