One stage fermentation?

[Supernaut1985]

I am still pretty new to home brew. I have made 2 batches of Baron's home brew. The process for that includes fermenting the wort in a bucket for a couple weeks before doing secondary fermentation in the car boy for a while longer. Then on to bottling.

I now want to try this batch of Black Rock brand home brew which came in a can. The instructions on the can say to ferment it all in the carboy for 5-7 days, then its into the bottles for a couple weeks. No mention of the first stage in the fermentation bucket. My question is: Is that first bucket stage only required for some types of beer? Would the extra stage improve the quality of this beer or just be redundant?

Secondly it calls to add 1kg of sugar to the carboy for primary fermentation but is not more specific. Would this be just regular sugar like you buy at the grocery store or should it be corn sugar?

Thanks for any help. I'd like to get this batch started tonight if I can.

EDIT:
The type of beer is Nut Brown Ale if that helps.

 

[Tinga]

Many traditional sources say that secondary fermentation is helpful and this has sort of become the way for some instructionals. Nowadays some homebrewers have found that extended primaries are the way to go. pitch the yeast and leave it alone for a month or so.

 

[WortIfied]

I use my 6.5 gal Carboy for primary fermentation, never have used a bucked, like to watch my fermentation!

 

[warex]

2/3 cup of table sugar works just fine for bottling for most beers.

 

[Supernaut1985]

Thank you. That sounds all fine and dandy to go without the bucket. As for my sugar question...

 

[WortIfied]

Thank you. That sounds all fine and dandy to go without the bucket. As for my sugar question...

Some prefer buckets, some use only carboys, personal preference really. As for it calling for sugar, maybe I'm confused by your original post a tad, I assume it's calling for you to add it at time of bottling, tastybrew's website has a calculator that you can input all your data and what type of sugar or fermentable you want to use for priming. You can use corn sugar or cane sugar or lots of other things. I would link you the tasty brew calculator but I'm on my phone. It will be your best bet for calculating carbonation.

 

[Tinga]

Some prefer buckets, some use only carboys, personal preference really. As for it calling for sugar, maybe I'm confused by your original post a tad, I assume it's calling for you to add it at time of bottling, tastybrew's website has a calculator that you can input all your data and what type of sugar or fermentable you want to use for priming. You can use corn sugar or cane sugar or lots of other things. I would link you the tasty brew calculator but I'm on my phone. It will be your best bet for calculating carbonation.

I'm hoping it's not bottling. That recipe would be calling for about 2.2 lbs of sugar. That is wayyyyyyyy too much. I'm not quite sure how the canned kits work but If i had to guess I would say that the fermentables are different than just extract so they need to be thinned out with some sugar. I would use corn sugar if you can get it.

 

[Supernaut1985]

Some prefer buckets, some use only carboys, personal preference really. As for it calling for sugar, maybe I'm confused by your original post a tad, I assume it's calling for you to add it at time of bottling, tastybrew's website has a calculator that you can input all your data and what type of sugar or fermentable you want to use for priming. You can use corn sugar or cane sugar or lots of other things. I would link you the tasty brew calculator but I'm on my phone. It will be your best bet for calculating carbonation.

Sorry, I didn't mean to cause the confusion. The instructions call to add the 1kg of sugar (or dextrose or corn syrup) to the carboy. It separately calls for sugar added to each bottle later on at bottling time. I'm just not sure if that's regular old sugar or corn sugar to be added in the carboy.

 

[WortIfied]

Sorry, I didn't mean to cause the confusion. The instructions call to add the 1kg of sugar (or dextrose or corn syrup) to the carboy. It separately calls for sugar added to each bottle later on at bottling time. I'm just not sure if that's regular old sugar or corn sugar to be added in the carboy.

Just an assumption but I would guess if it doesn't specify, it probably doesn't matter. I have added brown sugar to my primary before, just made sure I boiled it into a cup or two of water.

 

[WortIfied]

I'm hoping it's not bottling. That recipe would be calling for about 2.2 lbs of sugar. That is wayyyyyyyy too much. I'm not quite sure how the canned kits work but If i had to guess I would say that the fermentables are different than just extract so they need to be thinned out with some sugar. I would use corn sugar if you can get it.

Heh yeah I didn't even pay attention to the amount at first and the thinning out hadn't crossed my mind till now. My mind likes to jump to conclusions from time to time!