I've never been a fan of spigots in fermenters. Sure, the make sampling easy, but they always seemed like they would be hard to keep clean and sanitized well enough.
This is why fermenting anything smaller than 3 or 4 gallons in a keg is great. The only thing that bothers me about it right now is the difficulty in top cropping yeast from a keg. But I think it's doable with a long handled ladle.
Topic: Food Grade Bucket Fermenter? (Read 3358 times)
