Frozen cherries work great. Better than canned IME.
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Acetobacter can't get in the beer if it isn't in the air to begin with. Even if it is in the air, I don't see how the risk would be greater in a bucket than it is in any other unsealed vessel. Proper sanitary procedures can minimize the risk.
My experience is once the co2 is gone acetobacter gets in wether it's from a dry airlock or a bucket that has sat too long.
FWIW, that hasn't been my experience. I try to lager in kegs, but when I need to I'll use a bucket, and I've never had any problems with contamination or oxidation. I generally lager for a month or so.
I havne't done protein rests on these, not sure it'd be productive and I want cloudy beer anyway.
Hey, I did my program run this afternoon when I was supposed to be working. It was on the treadmill so it may not count
The Mrs and my two oldest (A and E) are headed out to running group right now (she's been doing this for a while). A and E just got back from swimming practice and they want to go running. If only I had the energy of a 12 year old.
If you transfer when theres still penty of CO2 in the liquid, I think it would kind of self-purge. I don't think a bucket is going to let in acetobacter, thats not been my experience. But some oxidation would eventually be possible.
I transfer my lagers to a secondary bucket after primary fermentation is complete, usually a couple weeks after pitching. I know some people use kegs to lager...but I don't have enough kegs, or at least the discipline to keep a keg as a lagering keg for that long