Question on bucket fermentation

[shazapple]

I just finished brewing my second kit (Best Case from Noble Grape, Picadilly Porter). I had a question about the fermentation process. I have a plastic bucket for the primary fermenter, and the instructions say NOT to snap down the lid. What's the reasoning behind this?

[Chris Craig]

You need a way for CO2 to escape from the bucket.  If you have a lid with an airlock, then go ahead and snap down the lid, otherwise you can just set the lid on top or partially seal it.

[shazapple]

Thanks Chris, so why have an airlock on the secondary fermenter but not the first? Or is it better to have it on both?

[Roger]

I've always had an air lock on both. Not that its completely necessary because when its fermenting there's a layer of co2 blanketing the wort/beer. But it's in my opinion a good practice to get into. I'd rather be safe than sorry.

[Chris Craig]

I agree with Roger.  The only purpose of the air lock is to allow CO2 to escape and prevent air (and contaminants) from getting in.  In the secondary, there will be CO2 produced from latent fermentation as well as just coming out of solution because it's warm.  You want that to be able to escape if it builds up too much.

[shazapple]

Thanks Guys! Even though this is only my second kit I am having a lot of fun. My first has been described as "surprisingly drinkable"   

[Two Wheeler]

What's the consensus on buckets? I typically use carboys now but have a mini fridge which will fit a bucket, and a second temp controller.

Now my keezer is doing double duty between serving and fermenting (4 days in controlled temps, then room temp). It would be nice to dedicate the mini fridge to fermentation.

does the partially sealed lid work well enough for two weeks, no secondary?

[Chris Craig]

Yes. You don't really need to do a secondary. 2 weeks in the bucket would work fine.

[jamie_savoie]

I only use buckets for primary, carboys are just too much a pita to clean.  My lids have holes for bungs and I typically just put a sanitized foil over the hole for 4-5 days and add an airlock when fermentation starts to slow down

[pliny]

This is an age-old debate that will probably last forever. I would say this is possibly one of the most debated topics I've read.

In my case I strictly use carboys and I don't secondary. When for lagering, I do it in keg.

Yes, it is tricky to clean at times. I've just had some bad luck a couple of times with buckets and gave them up. I may change my mind in the future.

Some of the more reputable homebrewers use buckets only(Denny Conn 400+batches). Some other ones use carboys. It really depends on you.   

[Two Wheeler]

Yeah I think I'm going to give the bucket a few tries since it fits nicely in the fridge

[shazapple]

I like the bucket for the type of brewing I'm doing. It's easy to clean, the carboy fits inside it for smaller storage, easy to pour boiling hot liquids and yeast into. I may try to modify the top of mine to include an airlock since right now there is nothing.

Growing up I remember my dad using buckets with a grocery bag on top for his wine.

[Chris Craig]

You can get a lid with a hole for an air lock at Noble Grape for $3.  I've tried drilling a hole in the lid before.  I failed.

[brew]

I use buckets for primary frequently, especially when doing 15G. I havent had problems yet...

[Two Wheeler]

You can get a lid with a hole for an air lock at Noble Grape for $3.  I've tried drilling a hole in the lid before.  I failed.

Ha. I did the same thing. I also asked the guy at NG if he had bucket lids with an airlock hole and he looked at me weird and said "Why would you need an airlock for a bucket"