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I don't understand that though, if beer can ferment in the primary container - and there is air in there, why would air being in the secondary be a problem? I mean I understand that there is a co2 "protective coating" in the primary, but when you transfer to the secondary there should still be...

So I'm looking to get some more professional supplies, and I've been eyeballing these "cubitainers" and "Bags in a box" The cubitainers would be a benefit, because I could: -brew a batch -leave it in the primary fermenting container for 10/14 days -siphon out the brew into the second...

I have recipes for 5 gallon batches, but I don't know how they will turn out. So my solution is to make 2.5 gallon batches to conserve materials.... but to do this right, will I just have to cut all the ingredients in half? Or is there going to be some problem with the colors/bitterness/etc.?

In the next few months I'm planning to make 4 beers: a stout, an american brown ale, a lager, and a hefeweisen. I've compared with other recipes, and run what I have through Beer Smith and Beer Calculus.... But I'd like your opinions, suggestions, and tips. These are all 5 gallon batches, so...