OK...tell me if this sounds reasonable...

[scdigger]

Getting ready to brew my first batch...I know I've got an extra step or so in here, that a proper carboy will fix, but I'm using the wine making equipment I already had on hand...

5 gallon batch:

Brew wort.

I realized my glass carboys are actually 5 gallon carboys, so it will not leave any head room for fermentation, so...Pour up wort in 6 gallon fermentation/bottling bucket...ferment.

Upon completion of fermentation, autosiphon to my glass carboy (since headroom won't be an issue), wash/sanitize fermentation/bottling bucket and autosiphon from carboy back into the bucket for bottling. (I know, extra step).

Then I can add my priming sugar without stirring up the crap in the bottom etc...then bottle away...

I know just getting a 6 gallon carboy will solve my problem, but I don't see why this won't work as long as I don't introduce a lot of air in the double siphoning process...

Comments? Advice? Thanks!

Greg

 

[j1n]

Should be fine. but why dont you want to get the 6 gallon carboy? or is it just due to time constraints.

 

[flars]

It will work if you don't oxidize your beer or introduce an infection. Do you have access to a store or deli that has food grade 6 to 6.5 gallon buckets to ferment in?
Another possibility is to brew the batch as 4 gallons. Would most likely need a blow off tube for the 5 gallon carboy.

 

[stevehardt]

As others have said, as long as you are careful not to infect or oxidize the beer you'll be OK

 

[dsaavedra]

I would suggest you add the priming sugar to the bottling bucket before you siphon the beer back into it to help mix it evenly throughout the beer. Gentle stirring with a large spoon would help too.