First Batch of Wort ever - Newbie Question

[RogueKNB]

so are you guys saying that I can go directly to the carboy (use it as my primary) and avoid the plastic bucket altogether? If you are, then should I strain the wort before I put it into the carboy?

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[AndrewD]

Eventually you're gonna want to ferment in the carboy, so you can watch the yeast orgy.

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[Billy Klubb]

I'd suggest getting a 6.5 gal carboy for primary. mainly for sanitation issues. if your plastic gets scratched, it can hide bacteria from all sorts of cleaners and sanitizers including bleach. and I like watching the "yeast orgy".

[andy77]

Most new brewers make the mistake of rushing the beer off of the yeast in the primary fermentation. You're far more likely to make this mistake than the mistake of leaving the beer on the yeast for two long. All of my ales get minimum 10 days on the yeast, even if it's done sooner. Most get two weeks, just our of convenience (two weeks from brewday would be a weekend).

And technically it wouldn't be an orgy, would it? Group asexual reproduction? Menage a Sporulation?

[RogueKNB]

I'd suggest getting a 6.5 gal carboy for primary. mainly for sanitation issues. if your plastic gets scratched, it can hide bacteria from all sorts of cleaners and sanitizers including bleach. and I like watching the "yeast orgy".

Do you use a secondary or just a 6.5 gal carboy for the entire process and don't transfer for a secondary fermentation?

[Billy Klubb]

I'd suggest getting a 6.5 gal carboy for primary. mainly for sanitation issues. if your plastic gets scratched, it can hide bacteria from all sorts of cleaners and sanitizers including bleach. and I like watching the "yeast orgy".

Do you use a secondary or just a 6.5 gal carboy for the entire process and don't transfer for a secondary fermentation?

it depends on what I'm making. high gravity beers like barley wine and some stouts, & specialties or if I add flavors like oak chips I'll use a secondary. and when I do, I use a 5 gallon for the secondary. most beers don't require it though. healthy starter, oxygenation, and fermentation temp control usually are enough.