2.5 gallon batches and proper fermentation vessel sizes

I started out doing 2.5 gallon batches and used 3 gallon carboys for secondary. But most of the time I avoided doing a secondary. I never had issues with 2-4 week primaries with dry hopping, nibbing, beaning, etc.

Cheers

 

For primaries, my recommendation is wort volume times 1.3. For secondaries, racked beer volume, including added ingredients, times 1.0. You don't want extra headsapce in a secondary.

If you add ingredients to the primary after fermentation, avoid splashing.

 

I do a lot of 2.5-3 gallon BIAB batches. I usually primary in whatever's open (even my 8 gallon bucket) tho it's usually a 5 gallon carboy. I secondary in a 3 gallon carboy.

 

It will, but if you're careful you can minimize it.

 

I have done small batches in buckets but generally these are small beers that ferment fast and drink fast, minimizing the effects of oxidation

 

I use one of these for my 2-2.5 gallon batches....

http://morebeer.com/products/speidel-plastic-fermenter-12l-32-gal.html

Works great... two batches in and I haven't had any blowoff.... I did have to drill a hole in the lid so the HUGE Speidel three piece airlock/stopper would fit... you also have to buy the airlock/stopper separately. These are a breeze to clean. I'm going to buy another one soon when they are back in stock.

 

I use 3 gal buckets I picked up for free and a local store/bakery, they use to have vanilla icing in them so they are food grade, and the lids even have a rubber gasket.

 

If you think you're going to be doing a lot of tinkering for the sake of tinkering 1 gal growlers are a great way to get this done. I own about 3 or 4 and use them every time I do cider or wine. I also own a 3 gal BetterBottle and I hate the damn thing. It's difficult to clean and I usually try to use it as a primary. I end up with tons of foam leaking out the top. Frothy cuss words follow.

Personally, I'd use the 6.5 gal fermenter. Ferment for 10-14 days and toss in your cocoa, coffee, vanilla, etc. Let it sit for a week or two and rack to bottling bucket/keg. Try not to splash and try to get the job done quickly.

The times I'd recommend a true secondary would be for fruit additions and for oak. You can take your time this way.

 

This is the ideal vessel for 2.5G batches.

Cheap ($10)
Easy to clean
Fits neatly into a 48 QT ice chest fermentation chamber

 

I still use mine for experimental 2-ish gallon extract batches. Works like a champ.

 

I think that's the idea with Mr. Beer. But this way, you need to get priming sugar into the bottles (as opposed to a bottling bucket).

 

More better to re-pupose the little brown keg rather than use it the way MrB designed it to be used (bottle straight from the fermentor).

The idea is you get (at least) two of them.
One fer fementing.
One fer bottling where you can batch prime or just dose each bottle with table sugar or Domino Dots.