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Homebrew Question

X

Xav

The Beast
Joined
Jun 13, 2006
Messages
147
I am a noob to homebrewing and I am reading as much as I can, I see that many people use 6 gallon buckets as there fermenter, others like a glass carboy. My question is why can you not use a plastic carboy? I am guessing because it has flavors that can taint the brew, but if you sanitize enough will it still work? Any info on this would be great, because I can get several plastic ones for free, but I would have to buy a glass one, although not that expensive still it would be good if I could get a free one.

Thanks in advance
Brian
 
nevermind I found my answer

You cant use it unless it is recycled PET plastic, because it will let oxygen in and that will taint the brew.
 
Buckets are also handy as a primary if your brewing beers, meads or cysers with fruit.
 
Problem with buckets can come in a variety of problems. First of all the interior is easy to scratch. Which can lead to infections aka mold and bacteria which then will ruin anything you are home brewing. No matter how much you think its sanitized, ya can still run that risk. Granted a bucket is cheaper but a glass carboy at least you dont have to worry about scratches on the inside of the glass.

Another problem with buckets is if you have to ferment for extended lengths of time. Its pretty easy to oxidize a brew in a bucket. Buckets also allow a little oxygen flow slowly over time. Another problem is if the brew is infected, you can not see it. Yet again, a problem can arise from the lid not being properly sealed. Thats a bucket in a nuttshel.

Glass carboys can be dangerous if handled with damp or wet hands. They can also break if you are not careful. It has all the benefits from seeing the brew fermenting to the proper seal on the 3 way valve that lets out the co2 being formed as a by-product. They also cost more than a bucket but they also have a longer life expectancy than a bucket. So in your brew time you may end up having to get 30 buckets versus only 1 glass carboy.

In reality, a 6 gallon bucket will work but you really want one that is 6.5 gallons. You will ask why. Its because of the fermentation process can get very explosive meaning there is a lot of action going on inside which the yeast will cause bubbles and rise on top of the wort. Wort being what is turned into the final product. I'v had fermentation process that a 7 gallon bucket couldnt contain so a 6 gallon wont either. But that is from my personal experience. I hope all this helps. If not, just pm me for more details.
 
That is great data Mr Peat.

I will add that I am using a better boy plastic 6 gallon for my first two batches of homebrew. Works great, is lightweight and no glass safety issues, which is important with a 6 and 9 year old running around.

First batch blew co2 and foam out of the airlock, but did not pop.

Second batch is less active than the first and will not be an issue.

BTW - Bottled the first batch on Saturday. Tasted great even warm and flat. Can't wait until it's ready.
 
half full monty said:
That is great data Mr Peat.

I will add that I am using a better boy plastic 6 gallon for my first two batches of homebrew. Works great, is lightweight and no glass safety issues, which is important with a 6 and 9 year old running around.

First batch blew co2 and foam out of the airlock, but did not pop.

Second batch is less active than the first and will not be an issue.

BTW - Bottled the first batch on Saturday. Tasted great even warm and flat. Can't wait until it's ready.
Click to expand...

You can make what is called a BBBOT aka Big Bore BLow Off Tube. Buckets its harder to do but feasible. All it is a food grade quality like 1 1/2" diameter and thus allows for all that build up to escape without clogging the tube.

I hope the brews turn out fine. What did you brew?
 
First batch was a recipe modeled after Sierra Nevada Celebration Ale. Second batch is an experiment with Molson Export Ale.

Gotta stick with fermentation temps at 70-75. Otherwise, I would lager a Bavarian Pilsner.
 
Sounds like good choices eventho I'm not a fan of Molson. The Hyvee here didnt carry the Celebration Ale this year cuz they said it sucked. So I didnt get to try this years batch but I did get another 6 pack of Bigfoot 2006. :love:
 
Mr Peat said:
Sounds like good choices eventho I'm not a fan of Molson. The Hyvee here didnt carry the Celebration Ale this year cuz they said it sucked. So I didnt get to try this years batch but I did get another 6 pack of Bigfoot 2006. :love:
Click to expand...

Don't believe I've ever had a Celebration that sucked! It won't be long before it comes out again, usually October or November when we see it here in the midwest.
 
Aventinus said:
Mr Peat said:
Sounds like good choices eventho I'm not a fan of Molson. The Hyvee here didnt carry the Celebration Ale this year cuz they said it sucked. So I didnt get to try this years batch but I did get another 6 pack of Bigfoot 2006. :love:
Click to expand...

Don't believe I've ever had a Celebration that sucked! It won't be long before it comes out again, usually October or November when we see it here in the midwest.
Click to expand...

And it doesnt matter if you never had a bad one cuz you are not the final word here. Hyvee is. And they said it sucked and wont carry it. I was disappointed as I heard this year's batch was pretty good. But I only like Bigfoot from SN anyways so I guess I didnt miss much.
 
Mr Peat said:
Buckets also allow a little oxygen flow slowly over time.
Click to expand...

Ain't that the truth. i was making a batch of wine using a bucket for primary fermentation. I opened the lid (that had a burper), to check the SG (sugar level)... and after i shut it, the stuff really took off. Took longer, but would recommend doing this way as its good aseptic practice. BTW, buckets are free, drill a hole, and plug with bung. Works like a charm!
 
Just picked up 20 lbs. of white peaches from a local orchard. I'm going to make a couple of batches of peach sparkling hard apple cider this year.

Now that should go good with a moontrance.
 
nhcigarfan said:
Just picked up 20 lbs. of white peaches from a local orchard. I'm going to make a couple of batches of peach sparkling hard apple cider this year.

Now that should go good with a moontrance.
Click to expand...

Well that sounds good except the moontrance part. I'm just waiting for the fresh cider to roll into the stores this Fall. Cuz its cider and mead season. :thumbs:
 
I have some strawberry and blueberry mead that is about 2 years old in the basement. The strawberry is so-so but the blueberry is great. I think I have enough peaches for a small batch of peach mead. That may be in the future.
 
There are a bunch here

http://stoutbillys.com/

Enough to get you started anyway.

But if you want straight sparkling cider with out any funky stuff you will need

5 gallons of a fresh or pasteurized (no preservatives) cider
The equivalent of one package of yeast nutrients
Yeast of your choice. I would use wine or champagne but ale or lager will be fine but you may not get as much alcohol out of it as you could.

Now if you use champagne yeast go ahead and add a couple of pounds of honey, or a pound of brown sugar or corn sugar. That will boost the alcohol.

If the cider is pasteurized then put four gallons in the fridge over night. Bring one gallon to a boil and add the yeast nutrients and other sugars, if your using any, and then add the 1 hot gallon to the 4 cold and you should be at or near the temp needed to pitch the yeast.

You probably don't need to make a yeast starter for this one.

You will need to rack it 3 or 4 times to get the cider clear. Or ask the person at the brew shop for a clarifier if you don't have the extra fermenter to rack into.
 
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