When I talk to new brewers about their first batch, I always recommend they use a secondary fermenter. The little bit of hassle to rack from primary to secondary is far outweighed by the benifits of a finished clear beer. I actually cringe when I hear about folks who go right from primary to bottle after one week!

Most five gallon glass carboys fit easily inside the plastic primary bucket, so storage isn’t an issue. It might be daunting to add that extra step to the beer. Look at it though, the beer will have to be racked into a bottling bucket or keg anyway. Adding one more racking will give a much more clear beer, with less yeast flavor.  Besides that, its easier to rack out of the secondary without stirring up all that crud off the bottom of the fermenter.

When I can wait, or when I already have a beer or two on tap, I like to leave the new beer in secondary for up to a month, just to get it nice and polished clean, letting gravity pull the yeast down.  Waiting that couple of extra weeks really makes a difference in the finished product.

I  can’t imagine going right from primary to bottle or keg any more. Its just not worth it to hurry. My condolences to the first batch though, as I still clearly remember my first batch and how anxious I was to get it carbonated and tasted.

Cheers!