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.