Bamsdealer
Well-Known Member
See? This is what I was thinking about the spigot... & I wanted to start fermenting 2 beers instead of just 1 sittin' in there, ya know? the more, the merrier!! So, what do you think about this idea...? A Hefeweizen & a Saison!? i am thinking that temps. for both for fermenting are about the same... & if not, my house sits at about 77 to 80 degrees & it's getting to the 100-make degree temps. around these neck of the woods... Maybe put the Saison outside? Too hot?
True... but with the fermenting bucket, won't I still have to siphon the beer out and then still bottle it or could I just bottle while siphoning from the fermenting bucket?
If you're fermenting at warmer temps you definately want to stick to Belgians. 100 is too warm for anything, but a hef and saison would work in the mid 70s. Remember that fermenting beer is usually a few degrees warmer than ambient temps.
You can siphon from the fermenting bucket, but you'll have to prime each bottle before. Either that or bottle a couple points before your beer is done fermenting or add the sugar solution after fermentation is over. The problem with the latter is getting the sugar solution evenly distributed without disturbing the trub. The easiest is to rack to a bottling bucket with a sugar solution and use the spigot with your bottle filler.