I've always used a bottling bucket and now use a secondary fermenter too. I'd recommend it just to siphon off everything from the spent yeast. Your beer will turn out more clear and will taste better when stored longer without that dead yeast in the bottom. Sounds like a crazy brew session. I had some trouble with my fresh hop batch this year and it turned out ok but not ideal.
Originally Posted by Atomic_Wedgy
You home brewers will get a kick out of this story.
Tried my first brew with specialty grains on the weekend. Got all my ingredients portioned out and ready to go. I sanitized all my equipment and started to heat up some water. Put the grains in my bag and it ripped a hole in the side. Granted the bag was probably to small. The wife sewed it shut for me and i continued. After steeping the grains, I got the water to a boil, did not my hop additions, etc, etc... I was using yeast nutrient for the first time. I had no idea how much to add and didn't research it before it was time to add. I asked the wife to measure out the right amount by reading the instructions on the pack. She informed me it was wine nutrient. I said that was ok, the guy at the LHBS picked the stuff out so it must be the right kind. She measured out 25g for a 5.5 gallon batch as per the instructions.
So, with that measured out and waiting to be added, I'm pouring the wort in. Its really hot and I splash myself, then spill a bit on the floor. No biggie. I throw in the yeast nutrient and then throw in the yeast. Now I just have to measure the temp..... AAAAARGHHH! Why did I add the yeast before cooling it?!?! Quickly go to set up an icebath, but there is no ice. Quick drive to the shop for ice and by the time I get back, there is a HUGE amount of sediment on the bottom of the fermenter. I mean huge, it cant be from the grains or hops, b/c its way to much. Anyways, I can't deal with that righ tnow as I have to cool this as quickly as possible to help the yeast. Measure the temp and its 34 degrees. Not too bad and certainly not hot enough to kill the yeast.
It takes me about an hour to get it down to the right temp. The sink is waist high and I'm pulling the fermenter out of the ice bath and placing it on the floor. Its heavy... On the way down, the spigot get caught in a clothes basket and falls to the floor. Wort is going everywhere. I'm pretty sure I let out an involuntary girl scream. I grabbed the spigot as quickly as I could and managed to screw it back in. I lost about 400ml on the floor. So I can now check to see what the deal is with this yeast nutrient as I cannot believe how much sediment there is on the bottom of the fermenter. Turns out that a teaspoon or even half a teaspoon would have been enough. We added what looked to be about 5 tablespoons. DOH! It wont spoil the brew, but it is going to leave a bunch of shit at the bottom of the fermenter. I have been bottling stright outta my primary fermenter so this now poses a problem. Might have to siphon to a bottling bucket for the first time.
Nothing went right with that brew. I just hope that's the worst of it and I dont find it to be infected or something. You know what's crazy? I actually enjoyed myself despite all the things that went wrong. I want to brew another one tonight...
16 team H2H keep all - 1st Place in 2010-11
C: Datsyuk, M. Koivu, Krecji, Cervenka
LW: Parise, Franzen, Skinner, Glencross
RW: Pavelski, Marchand, Brunner, Shaw
D: Byfuglien, Phaneuf, Burns, Carle, Keith, Martin, Beauchemin
G: Lundqvist, Halak, Backstrom
Prospects: Hackett, Murray, Bjugstad, Poulin, Vatanen, Rattie, B. Nelson, Fasth