Ok so I've read the forums, the FAQ's and there is a lot of good ideas. I finished my first brew last night and it is not hopefully at home fermenting, (as I troll the forums at work). Now I have to make decisions on fermenting and secondary fermenting?
My beer is currently in a 6.5gal carboy with rubber stopper and air lock. My question is should I use a secondary fermentor? Everywhere I read the answer is yes, no, and if possible yes!! That being said what container should I use as a secondary fermentor. I bought a kit that came with the carboy and a food grade bucket that comes with a spicket attachment at the bottom for easy bottling. Can I ferment my beer in the carboy for say two weeks then rack it into my bottling bucket for a week or so and then bottle it straight out of the spicket? Or should I buy another carboy and use that as a secondary fermentor (i've thought about doing this anyway so I can have more brews going at a time).
Any help you can provide would be awesome!