You'll probably find that after a few batches the bucket will become obsolete, I would just invest in another carboy and use the buckets to store your hoses and sanitizing solution...In the long run no matter how well made the plastic is you're going to scratch it. If you're just starting out than I would wait a little to see if this is really your passion.
But to answer your question I would ferment it out and then move it to the secondary.
Yooper said:It's funny, but I think just the opposite! Forget the carboy completely, unless you're a winemaker (I am) and buy more buckets!
The beer NEVER has to move to the carboy. Two to three weeks in the bucket, bottle. That works for me, and a ton of other people. Each time you move the beer (rack), you risk oxidation. But I don't like carboys- I weight 135 pounds and carboys are HEAVY and glass can break. I use them for my wine that ages for months, but not for beer any more.
So how many batches do you use a bucket before replacing?
It's funny, but I think just the opposite! Forget the carboy completely, unless you're a winemaker (I am) and buy more buckets!
The beer NEVER has to move to the carboy. Two to three weeks in the bucket, bottle. That works for me, and a ton of other people. Each time you move the beer (rack), you risk oxidation. But I don't like carboys- I weight 135 pounds and carboys are HEAVY and glass can break. I use them for my wine that ages for months, but not for beer any more.
Well, I'm not so sire about the "NEVER" part, but Yooper's gist is correct. I see no need to rack a beer into a secondary vessel unless:
- Adding fruit
- Adding oak
- Adding some other flavor addition (vanilla bean, cocoa powder, etc)
- Bulk aging for months or longer
- Lagering
- Fining
- Dry hopping (maybe)
If I am not doing any of the above, I just leave the beer alone in the primary vessel for 2-4 weeks, rack to my bottling bucket, and bottle. With dry hopping, I'm on the fence about needing to move the beer first. Every time you rack the beer you risk oxidation and contamination.
Yooper said:I have no idea. I don't think I've ever tossed a bucket yet. I've made about 300 batches, though. Most are 5 gallon batches (one bucket per batch) but some are 10 gallons (2 buckets per batch).
Rapt0rBrown said:I have a question. For all of you using a bucket, how do you control fermentation temp?
I've made about 300 batches, though.
I have a question. For all of you using a bucket, how do you control fermentation temp?
I have a question. For all of you using a bucket, how do you control fermentation temp?
You'll probably find that after a few batches the bucket will become obsolete, I would just invest in another carboy and use the buckets to store your hoses and sanitizing solution...In the long run no matter how well made the plastic is you're going to scratch it. If you're just starting out than I would wait a little to see if this is really your passion.
But to answer your question I would ferment it out and then move it to the secondary.
I've been thinking about my own production/consumption patterns and I'd think out of every batch I drink half or less myself. Of your 300 batches what percentage would you say you give away/use for competition/drink yourself/drink with others around?
Those of you who say skip the secondary....would you rack from the primary straight into a keg for conditioning or rack from primary to bottling bucket then to keg. I've always used a secondary but might prefer to skip that step.
bjl110 said:Newb question* Aren't carboys harder to clean out than buckets? I don't have one yet so I haven't done it, but it seems that a bunch of fruit purée, hop remnants, etc would be way easier to get out of something that has a top that comes off. I'm gonna get a secondary soon, could I just save a few bucks and get another bucket?
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