Hey curlyfat reading a post do I understand that you ferment all the way in a bucket? I need another fermenter for beer a bucket is a lot cheaper. Wondering? If so are you topping up bucket pretty good?

Tags: beer 5 gallon bucket, clear bucket fermenting

I used to use a 6.5 gallon bucket only. 2 weeks then i would bottle. A 5 gallon bucket that you get at most hardware store is not really big enough for 5 gallons of beer. You could do 4 gallons. Or use a couple buckets.

Do I need to set it up like my wine fermenter with an airlocl or just leave lid loose with something with a little weight on it

Its always good to use an airlock or blow off tube with beer.

Most beers I use a 6.5 gal bucket with an airlock and keg after 3 weeks. With "bigger" beer (or my weizen using a certain very agressive yeast), I rig a blow off.

I do a secondary when I have a beer that I want to refine, or clear a bit. Especially my stout and my big IPA, or my few limping attempts at lagers . I usually leave the secondary at about 40F.

Overall, most of my beers go from bucket to keg. As long as you give it three weeks, it'll be good to go. Jeepguy always says two weeks, but other than my weizen, i like a little more clarity. That's the only difference in the time line, I think.

And, I usually ferment about 5.5 gal so the keg ends up full with any waste, so, yeah, it's topped pretty high.

Thanks Fellows, Cheer's Everyone loving this beer except wife, got some amarilla hops will see if she can drink a blond with them, after drinking the beer I've been brewing its kind of bla bla bla.

Thanks
Bob

I will let them sit for 2 weeks in the keg at about 35 degrees to clear it up. So i guess 4 weeks total time to clear beer in all.
But if i just want to have beer to drink then 2 weeks in the bucket,keg, and 15 minutes later i am drinking it. Not real clear but tasty!!

i use a bucket for my primary because it is easier for me to move around, i put it into an old freezer that is controled at 65 deg. after two weeks, i drop the temp. to 35 deg, for two or three days then i rack into a keg, purge it and set co2 at desired level. in a week or two when i have room in my keggerator it goes in there at 38 deg. until gone. they come out crystal clear and mighty tasty and the only problem i've incountered is when i get a lot of company they don't last long, that's why i try to keep two on tap and two conditioning all the time.
gary