posted on May, 21 2012 @ 04:04 PM
Originally posted by PartTimeBrewer
I just joined ATS and read through this thread from the beginning. Earlier there was a discussion regarding the plastic fermenting buckets. I have
to side with Druid42 on this with regard to making compromises in the name of economy. Someday when I am rich, I will have better equipment but as of
now I have been using these buckets for more than 15 years, (4 of 5 batches per year) and never had a contamination problem. Of course sterilization
is critical but nobody ever died of spoiled beer, it just tastes bad.
Yeah, if you do it then by all means..
6 gallon carboys can be found with free shipping for $29 (check amazon). A stopper and airlock are only like, $2. The problem doesn't occur AFTER
you've made alcohol, what can happen is bacteria infect the unsurfaced part of the bucket and take over before your yeast have a chance to take hold.
It gives you off flavors and occasionally worse.
However, if you've been brewing in spigoted buckets for 15 years, you probably are right. It's just that every book I have read, and LHBS employee and
homebrewer I know, are totally against fermenting in spigoted buckets because, well, bacteria and even leakage/ unwanted aeration. I've always used
glass and stainless, so I don't personally know.
Nothing beats a conical and a good SS racking cane, but I realize these are expensive. A 6 gallon carboy and a plastic racking cane are cheap. Check
amazon and midwest. =]
So anyway, let's decide on a style for this beer taste!
Here is a a honey hefeweisen I bottled in January, this was the first one cracked open for consumption.
And it had GREAT head retention, but when I realized my phone camera sucked I ran inside to get my real camera, and had lost a little head by the time
I got back outside.
It's a Bavarian Hefeweizen, it's supposed to be cloudy.
That's called suspended Weihenstephen!
edit on 21-5-2012 by TinkerHaus because: (no reason given)