For those of you that do small(er than normal) batches, what do you ferment in? I like bucket fermenters because they're easy to clean and block light, but all I'm seeing are 1 gallon, and 5+ gallon buckets.
Where'd you get the bucket?
I use 3 gallon glass carboys but I'm totally jelly of @dfhar and his keg fermentation setup.
A 5 gal bucket would have too much headspace. You can get 3.5 gal plastic buckets from Uline, but I don't know if they are food-safe.
Another possibility is a 3 gal carboy. I sometimes do 2.5 gal batches and the 3 gal glass isn't as unwieldy as the full size carboys.
Brew Demon 2.5 gallon conical works for me.
http://www.amazon.com/dp/B00DCC50BC/?tag=skimlinks_replacement-20
The "too much headspace" assumption has always seemed a bit specious to me. How much is too much? If 5 or 5.5 gallons in a 6.5 gallon fermenter isn't too much, why is 3 gallons in a 5 gallon too much?
To my way of thinking, fermenting beer is going to produce krausen and a carbon dioxide blanket. Carbon dioxide is heavier than air and should sit there until disturbed or it dissipates.
Of course there will be exceptions (very long aging time, etc), but I think you would be ok with a large headspace with the "normal" fermentation schedule, but that is just a hunch of mine.
I also have one of these, they work great, link to BrewDemon.
The most important factor in this is going to be the material of your fermentation vessel. Here's some important things to keep in mind:
*Glass and metal create a barrier impermeable to gas, plastic does not. The diffusion rate of plastic is mostly (although not entirely) dependent on the type of polymer and the thickness.
*Gas to gas diffusion is fundamentally different than a liquid absorbing a gas. Gas will diffuse more readily into other gasses than they will absorb into a liquid.
If you are using glass or metal you don't really need to worry about headspace. There is only a small amount of plastic for gas to gas diffusion to take place. With glass carboys, the bung stopper is very thick which significantly decreases the diffusion rate of the material. With metal fermentation vessels, you can keep them under pressure and avoid diffusion entirely.
With a plastic bucket or plastic carboy, you have a large amount of area that will be subjected to gas to gas diffusion. Although it would make sense to think of CO2 acting like a "blanket", it doesn't work that way. You are correct that initially there is going to be a very high level of CO2 inside the vessel. However, other gasses that have a lower density than the CO2 inside the vessel will want to diffuse in more quickly. It's governed by this equation:
v1/v2 = sqrt(d2/d1)
where v = rate of diffusion and d = density.
Over time the gasses will diffuse until the density is equal to the atmosphere.
How quickly this happens I'm not sure. The most important factor would be creating an airtight seal. Plastic carboys are probably are usually able to create a good seal. Buckets and big mouth bubblers ... not so much. I would be extremely weary of using a bucket or BMB to ferment small batches in.
How quickly this happens I'm not sure.
I'm not following your reasoning about plastic vs. metal vs. glass and gas to gas diffusion. If you are talking across gas diffusion across the wall of the fermenter then it is not gas to gas diffusion but gas to plastic to gas/atmosphere, no?
I'm also not following how fermenter material is impacting the headspace diffusion specifically, without addressing the issue of gas diffusion across the material itself.
...and THAT is the crux of it.
There have been discussions of oxygen permeability of plastic fermenters here in the past. I don't remember the exact calculations, but the take away was that everything you expressed mathematically above IS happening, but the RATE at which it is happening isn't fast enough to impact things in the time-scale we are talking about with making beer.
I brew 3 - 3.5 gallon batches and have always used 6 gallon buckets for primary. If I do need to secondary, I have a couple 3 gal glass car boys. I was under the impression that 6 gallon was ok to ferment smaller batches because the CO2 from fermentation protects the beer from oxygen exposure inside the bucket. Is this not the case? My beer has never tasted oxidized using these bigger buckets.
I brew 3 - 3.5 gallon batches and have always used 6 gallon buckets for primary. If I do need to secondary, I have a couple 3 gal glass car boys. I was under the impression that 6 gallon was ok to ferment smaller batches because the CO2 from fermentation protects the beer from oxygen exposure inside the bucket. Is this not the case? My beer has never tasted oxidized using these bigger buckets.
I brew 3 - 3.5 gallon batches and have always used 6 gallon buckets for primary. If I do need to secondary, I have a couple 3 gal glass car boys. I was under the impression that 6 gallon was ok to ferment smaller batches because the CO2 from fermentation protects the beer from oxygen exposure inside the bucket. Is this not the case? My beer has never tasted oxidized using these bigger buckets.
No one ever seems to have a good answer about how quickly the CO2 in a bucket will be mixed with O2 from the atmosphere. Don't age long term in a bucket, but is it happening in weeks? Anyone know?
Obviously metal and glass are better options for keeping it from happening. But cost and availability compared to the benefit?
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