PtotheL
Well-Known Member
Hi,
I'm new to these forums and to home brewing. I spent the last week reading from beginning to end Palmer's HowToBrew website, and spent some more time around here.
So I'm about to be as confident as I can be before starting my first batch.
However, I am somewhat unclear about the primary fermentation vessel.
My LHBS sold me the starter kit, including a 6 gallon bucket and a 5 gallon better bottle carboy with air lock.
All the pictures I saw around here and on John Palmer's website shows the primary fermentation being done in a 6 gallon air-locked or tubed carboy.
On the other hand, my LHBS tells me that the primary fermentation should be made in the 6 gallon bucket with the lid just resting on top, allowing the Co2 to leak out.
I asked the guy about oxydation and he told me that it isn't a problem at this stage of fermentation...
Fine, this make sense, however I plan on leaving the beer on the yeast cake for 1 to 2 weeks and only then rack it to secondary...
So here are my questions:
Since the bulk of the fermentation will be done and the beer will still be in the bucket with simply the lid resting on top, does this call for oxydation/infection problems ?
Should I just buy myself a 6 gallon glass carboy with airlock/blow-off tube as my primary fermentation vessel and use the 6 gallon bucket to sanitize my equipment instead ?
I'm new to these forums and to home brewing. I spent the last week reading from beginning to end Palmer's HowToBrew website, and spent some more time around here.
So I'm about to be as confident as I can be before starting my first batch.
However, I am somewhat unclear about the primary fermentation vessel.
My LHBS sold me the starter kit, including a 6 gallon bucket and a 5 gallon better bottle carboy with air lock.
All the pictures I saw around here and on John Palmer's website shows the primary fermentation being done in a 6 gallon air-locked or tubed carboy.
On the other hand, my LHBS tells me that the primary fermentation should be made in the 6 gallon bucket with the lid just resting on top, allowing the Co2 to leak out.
I asked the guy about oxydation and he told me that it isn't a problem at this stage of fermentation...
Fine, this make sense, however I plan on leaving the beer on the yeast cake for 1 to 2 weeks and only then rack it to secondary...
So here are my questions:
Since the bulk of the fermentation will be done and the beer will still be in the bucket with simply the lid resting on top, does this call for oxydation/infection problems ?
Should I just buy myself a 6 gallon glass carboy with airlock/blow-off tube as my primary fermentation vessel and use the 6 gallon bucket to sanitize my equipment instead ?