Instead of a bucket, I made a couple of Burton Unions of sorts, without the recirculation, which you could do it you wanted to.
I bought two of the snap lockable food keeper boxes at target. They are about 5" x 5" x6" tall with snap locks on all four sides of the lid. I drilled two holes in the lid, one for connection of the blow off hose, a threaded tubing barb from the hardware store will do, and another for an air lock. I put a barb in a stopper for the carboy. The tubing size should be on the larger side, 1/4 in inner diameter or larger. Now, sanitize the inside of the box and put in a bit of distilled water or spring water. The barm that blows off is viable yeast. If you brew frequently, you now have a fresh yeast culture free of dead yeast and trub that you can use, plus you won't be cleaning up any more messes. Using one of these is great especially with bigger beers where blow offs are a must. Alternatively, you could fore go the distilled water, and simply poor the beer that falls out of the barm back into the fermenter to ferment out. Saving beer and preventing excess head space in fermenting kegs was the reason the Burton Union system was invented in the first place. With this little system, the carboy and box are both filled with CO2 and the overflow liquid can be added back and or some of it saved for yeast culture.