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Old 01-02-2012, 03:52 AM   #1
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Default asked for a carboy got a demijohn

So for Christmas a friend got me a 6.5gallon demijohn. I have a 5 gallon carboy i use as a secondary and wanted a bigger carboy for a primary (with airlock). The demijohn I got for christmas came in a plastic cribbing. From what I have been reading a DJ has a thinner wall. I also noticed on the bottom of the DJ it has a concave bottom. Will this be a problem when the sediment falls to the bottom?

So anyways, should i keep the DJ and use it or try and take it back to my LHBS?

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Old 01-02-2012, 07:41 AM   #2
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I'd love a DJ. On our scale the fermenter shape won't matter. What will matter is if it fits into your temp control scheme. It should be safer to use with the plastic 'basket' around it for protection.

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Old 01-02-2012, 11:08 AM   #3
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Are you sure it's 6.5 gallon? I did a little search and couldn't find any DJ's under 14.25 gallons.

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Old 01-02-2012, 12:11 PM   #4
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from wikipedia:

In brewing, a carboy is also known as a demijohn.

Post a picture. It sounds like you have a 6.5gal "carboy" and everything should be A-ok.

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Old 01-02-2012, 02:42 PM   #5
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Here's a picture of the glass I got. The first picture shows the basket it came with. The second shows the concavity of the bottom I'm speaking of.

Spring Chicken: If you try searching for 25 L DemiJohn you'll find what I'm talking about.

What I'm used to is a standard glass carboy. tall side walls, with a small neck. This is a lot rounder then my 5 gallon carboy. I think I can still fit it in my swamp box for temp control it's just the shape that's out of the norm to me.

My biggest concern about this piece of glass is the concavity at the bottom. Will this be a benefit or a hindrance when racking?

I have two theorys how this could work out:

The good: The trub slides to the sides/bottom of the concavity and allows me to rack off the center high point.

The bad: the trub cake just gathers on the whole surface and when i rack i lose 12 oz or so of beer due to the concavity.

What do you guys think?

imag0253.jpg   imag0254.jpg  
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Old 01-02-2012, 02:50 PM   #6
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I have a few older carboys that are about that concave. I like it. Before racking I put a wedge under one side of the carboy and wait a few hours for it to settle again. When I rack there is a low spot at the 'top' without trub. Works great.

If you were closer I'd trade for that in a second. Even if I ended up hating it, it would be fun to mess around with.

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Old 01-02-2012, 02:53 PM   #7
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well that certainly fits the definition of a traditional demijohn, wicker basket and all. there really is no definitive answer to your question, just get whatever you want more.

but since you took all this time to post, I think you really want a standard carboy.

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Old 01-02-2012, 03:19 PM   #8
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Quote:
Originally Posted by Cambone View Post
well that certainly fits the definition of a traditional demijohn, wicker basket and all. there really is no definitive answer to your question, just get whatever you want more.

but since you took all this time to post, I think you really want a standard carboy.
I wouldn't say "really want".. I defiantly had my mind on a standard carboy. I was just fearful that this style was more less for wine and not often used for beer. Anytime I see something new I want all the details so I can fully understand what I'm getting myself into.

Thanks for the replies, I feel more comfortable about keeping it. Yet I'm still up in the air whether to try and exchange it or hold on to it. Any one else have any more experience/info on this style?
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Old 01-02-2012, 04:02 PM   #9
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I don't have any experience with one of those, but it looks like it would be hard to handle while cleaning it.

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Old 01-02-2012, 05:05 PM   #10
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I also thought it was going to be a standard carboy when I first saw this thread. The smaller sized demijohns are not as prevalent than the full sized ones.
I would definitely keep that over a standard carboy. It already has handles, is covered and I think it would actually be easier to clean.

-cheers

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