Originally Posted by Lzen (Post 7424001)

See, this is why I'm confused on this. This shows it fermenting in the carboy.

http://www.howtobrew.com/section1/chapter8-2-2.html

Originally Posted by Lzen (Post 7424001)

See, this is why I'm confused on this. This shows it fermenting in the carboy.

http://www.howtobrew.com/section1/chapter8-2-2.html

Originally Posted by 1moreTRich (Post 7423976)

Wish I would have caught this thread again a week ago.

I have a glass carboy that I really want to get rid of. For me the plastic Better Bottles are just superior because of saftey factor alone. I have heard horror stories of people dropping and breaking the glass carboys that really makes me nervous when I have to use mine.

What size of glass carboy did you get? If it is the 6.5 Gallon size then you will use it for primary fermentation, if you only got the 5 Gallon carboy then that is more of a secondary fermentation (which is really only necessary when you are making a beer that requires more conditioning time such as a lager or a high gravity beer). From what you are describing, it sounds like you got both a fermenting bucket and a glass carboy, did you get another bucket for bottling?

What type of beer are you making? 2 weeks is a good amount of time for most beers, and pretty much the absolute minimum time I will will ferment for.

You should not pour boiling water into the glass carboy. Temperature shock could cause it to break. What I have done in the past is boiled the top off water, let it cool for a while on the stove, then pour it into a sanitized fementer (bucket or Carboy) and then throw my airlock on and put it in fridge to cool down while I do the rest of my brewing. If you don't have a fridge, just let it hang out with the airlock on while you are brewing, but make sure you check the temperature when combining.

Originally Posted by Lzen (Post 7424010)

This is the kit.

http://brewgadgets.com/beerequipkits.htm

The True Brew Handbook
7.8 Gallon Primary Fermenting Bucket with Drilled and Grommeted Lid. This bucket also comes with a spigot so that it can be used as a bottling bucket.
5 Gallon Glass Carboy
(Perfect size for making beer because of the limited head space)
5 Gallon Stainless Steel Kettle with Lid
The True Brew Bottle Filler
Fermometer Adhesive Fermentation Thermometer
True Brew Rack & Fill Kit
Hydrometer
Red Emily Double Lever Capper
Bottle Brush
Carboy Brush
24" Food Grade Plastic Spoon
3 Piece Airlock
C-Brite Sanitizer 8-pack
And Your Choice of These True Brew Ingredient Kits which includes all the ingredients and bottling caps

Originally Posted by DMAC (Post 7424012)

You want to ferment in the bucket, partner.

Originally Posted by 1moreTRich (Post 7424021)

Yep, they process they want you to use is primary in the bucket, transfer to the carboy after at least 2 weeks for conditioning, then use the primary bucket as your bottling bucket.

For a brown, 2-3 weeks in the primary would be fine.

Originally Posted by DMAC (Post 7424028)

on a side note, my second batch of winter ale (with crushed up cinnamon, allspice, and ginger) is getting transferred to carboy tonight.

...giggity.

Originally Posted by Lzen (Post 7424035)

Ok, so let me review just to be sure I'm fully understanding.

After the boil and cool down of the wort, I put it into the bucket. 2-3 weeks later, I transfer to the carboy for conditioning? At what point and in which container do I add the priming sugar?

Originally Posted by DMAC (Post 7424012)

You want to ferment in the bucket, partner.

Originally Posted by Lzen (Post 7424043)

Another question. What if I wanted to brew another batch while this one is ready for the conditioning stage? Can I bottle from the carboy so that I can use the fermentation bucket for a different batch? The kit came with a rack and fill kit.

Originally Posted by Dartgod (Post 7424057)

Yep.

I use the 1-2-3 rule

1 week in the primary, although you want to make sure that the specific gravity is pretty close to the final product and activity in the airlock has almost ceased.

Then I transfer to the carboy (secondary). Make sure all your transfer equipment; siphon, tubing, carboy, etc. is properly sanitized. You won't get every last drop transfered over. Just leave all the dead yeast and other crap in the bucket.

2 weeks in the secondary and then transfer back into the bucket for bottling. Again, make sure everything is sanitized well including your bottles and caps.

3 weeks in the bottle (minimum) before drinking. I prefer to wait 6 weeks myself, but will usually pop one open after 3 just to make sure all is well.

You also want to measure the specific gravity before starting the fermentation. You can compare it to the final gravity measurement and get an accurate idea off the alcohol content.