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When the beer sits on the trub for a long time (after primary fermentation has ended) the yeast will start a process called autolosys (I know I spelled it wrong) which leads to some really nasty off-flavors (vegetable flavors, skunky flavors). The difference in the amount of trub between just...

I'd also go with a bucket lid with an airlock. The bucket probobly wont explode, but the lid will pop off and you run the chance of contaminating your beer. I don't want to tell you how to brew your beer, but for a lager, you really should ferment in the primary until the airlock activity...

Speaking of which, I've got to figure out what to do with a zillion pounds of zucchini. I don't think it'll make beer, though! :confused: The only thing zucchini is good for is throwing at birds wile you are enjoying your brew in the back yard. Yich!

hey guys, I'm normally just a lurker on this site, but I found this and thought it would go over well here. http://www.wimp.com/beersong/