Does anyone know if there is a correlation to the size of the fermenting bucket and the style of beer? It's just a thought that I had as I finished putting my oatmeal porter in the fermenter. I have a coopers fermenting bucket and a true brew fermenting bucket. I have just by habit done all my fermenting in the coopers bucket. My thoughts are surface area on the top. Of course I could totally wrong and way off on thinking that, but hey, it's a thought. I don't have the space to do two identical brews at the same time (make a 10 gallon batch and spit evenly between the two buckets). Any thoughts? Thanks.