One bucket only

[justoned707]

Any info on brewing in a bottle bucket for three weeks and than bottling through the valve with fizz caps?

 

[billl]

Yeah. It doesn't work well. The yeast settles to the bottom and gunks up the outlet. You'll end up with a ton of trub in your bottles.

You can bottle off the end of a siphon though.

 

[justoned707]

What if its high enough over the turb? Will that help. Will it all settle in the bottles aswell. I'm going to use champaign bottles and want a little sediment on the bottom

 

[justoned707]

Tip the bucket at a slight angle while fermenting to slide turb away from valve?

 

[purplerat]

I've never had any problems doing so. The buckets I have and most the ones I've seen have the spigot well above where the trub and yeast will settle once fermentation is done. It can make getting the last couple of bottles out a pain without getting too much trub in the bottle but otherwise it works fine.

 

[justoned707]

Thanx purplerat

 

[flars]

In the UK it is common for some types of fermentors to have a spigot. To lessen the chance of the spigot, in your bucket, being covered with trub, tilt the bucket so the trub and yeast settle to the side away from the spigot. A little sediment may still settle in the mouth of the spigot, but not fill it solid.

Don't take SG samples from the spigot. Taking samples from the spigot will leave residue inside the spigot which can grow colonies of bacteria which will end up in your bottles or keg.

 

[McKnuckle]

Agreed. The popular "Ale Pail" has a spigot that sits above the trub. As long as you keep the pail settled and high up during fermentation, you shouldn't have to move it and it will be easy to bottle from it. Use tubing and a bottling wand, and carb drops in each bottle, and you won't even need a separate bottling bucket. Mark the first and last bottles so you know they *might* have a bit of extra stuff in them, but the rest of the lot should be as clear as you've allowed the wort to get.

 

[justoned707]

amazing info everyone!! my hopes are rising!!

 

[billl]

Having tried this multiple times - I got a ton of trub. Not a little. A ton. With an Ale Pail.

Maybe you'll have better luck.

 

[McKnuckle]

There are many factors... If you keep hop gunk and most of the cold break out of your fermenter from the start, there's much less trub and it's more tightly compacted. Yeast sediment itself is usually very compact. It's the cold break that stirs up easily in my experience.