Plastic Fermentation Buckets

[BenTheBrewer]

Thanks Everyone for your help. I decided to buy a glass carboy and stick to the Jamil theory of never using secondary unless dry hopping or lagering. I brewed an Strong Bitter and despite my over carbonation (oops!) it was a fantastic beer. Side note: If you ever get the chance to use Wyeast 1968 or WLP 002, do it. It was awesomely fast and efficient yeast.

[brewinhard]

Thanks Everyone for your help. I decided to buy a glass carboy and stick to the Jamil theory of never using secondary unless dry hopping or lagering. I brewed an Strong Bitter and despite my over carbonation (oops!) it was a fantastic beer. Side note: If you ever get the chance to use Wyeast 1968 or WLP 002, do it. It was awesomely fast and efficient yeast.

Have been using the WY 1968 a lot lately and also love it! By the way, dry hopping in primary is better than secondary and easier! so you really only need to secondary if you are lagering, aging on oak/fruit, or using wild yeast/bacteria.

[whoateallthepies]

In 11 years of brewing, I've only ever used plastic buckets. And I make pretty good beer.

[Capt. Kirkles]

Couldn't the arguement be made that secondary will help to clear the beer? Especially if you are keeping it in the fermenter for awhile, to get it off of the yeast?

[Dirk McLargeHuge]

Couldn't the arguement be made that secondary will help to clear the beer? Especially if you are keeping it in the fermenter for awhile, to get it off of the yeast?

Yes.

But, the argument could also be made that secondary is unnecessary, because 1) you won't get any yeast off flavors for at least a month, and 2) you risk oxidizing your beer every time you transfer. You can fine with gelatin in the fermenter to clarify your beer, or you can filter it when you keg it. Most of us only go to secondary when we are using fruit or brett.

[brewinhard]

Couldn't the arguement be made that secondary will help to clear the beer? Especially if you are keeping it in the fermenter for awhile, to get it off of the yeast?

Yes.

But, the argument could also be made that secondary is unnecessary, because 1) you won't get any yeast off flavors for at least a month, and 2) you risk oxidizing your beer every time you transfer. You can fine with gelatin in the fermenter to clarify your beer, or you can filter it when you keg it. Most of us only go to secondary when we are using fruit or brett.

+1 Dirk! Or oak as well.

[Capt. Kirkles]

That seems to be the common consensus. I don't have much comparison as I will be bottling my 4th brew but I'll give it a shot with my Dunkel next.

[Dirk McLargeHuge]

Couldn't the arguement be made that secondary will help to clear the beer? Especially if you are keeping it in the fermenter for awhile, to get it off of the yeast?

Yes.

But, the argument could also be made that secondary is unnecessary, because 1) you won't get any yeast off flavors for at least a month, and 2) you risk oxidizing your beer every time you transfer. You can fine with gelatin in the fermenter to clarify your beer, or you can filter it when you keg it. Most of us only go to secondary when we are using fruit or brett.

+1 Dirk! Or oak as well.

Yeah, oak too, but when I made JP's Bourbon Oak Oat Stout, I fermented on the wood, and added more to the keg. Turned out okay. But don't tell JP.