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Home Brew Forums > Home Brewing Beer > Equipment/Sanitation > Carboys....Why??
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Old 08-03-2014, 03:40 PM   #21
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Default I get it........

I don't use buckets for beer, I use clear containers. I've used 2 gallon glass ice tea jugs, and currently use a 3 gallon Brew Demon (clear), and a 3 gallon Walmart ice tea jug made of clear acrylic with a slightly greenish tint and a wonderful lid that seals by a taper fit. Both are wide enough mouth that I can get my hand down inside them.

I was using a secondary ferment, but I've abandoned that.... It can age in the bottle just fine!

Surface area IS an issue, but the large surface area makes top cropping yeast particularly easy..... I use a ladle that has been sterilized in boiling water. BUT the large surface / large opening means that probability of infection is significantly higher. I currently have a brew that has a what appears to be a lacto pellicle........ the first such problem in 22 brews. I'll cold crash and bottle starting tomorrow. There appears to be no problem as far as negative flavor. This is a Rye Wit, that was completely fermented out (2% ABV), and the small amount of lacto flavor, I suspect will be an asset rather than a liability. I bit of lacto funk should be a positive contribution.

Then I have to deal with sterilizing the container. A 3 gallon tapered acrylic ice tea jug.... very wide at the top. I'm not at all sure what boiling water will do to it......... It should be capable of taking that temp though.

The cool solution to oxygen concerns would be a floating membrane placed on top after the krausen falls.


H.W.

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Old 08-03-2014, 04:15 PM   #22
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Nice talk HW....thanks I enjoyed reading.

I'm with you on this one, I have no need for carboys, and if I did I wouldn't even consider glass.

Potential injury as well as the potential mess of using glass just doesn't make any sense to me. I also tend to make beer that doesn't meet to be carboy conditioned. 2 weeks and straight to a keg for consumption or a bit if cellaring.


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Old 08-03-2014, 06:23 PM   #23
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Cheers!
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Old 08-06-2014, 12:57 AM   #24
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I don't use carboy's either, I prefer stainless fermenters either my stout tank, or my keg fermenter. For me its any number of reasons, including safety, ease of cleaning, harvesting yeast (stout tank), protection from light, and toughness, but I do understand why people use them. They are after all readily available, inexpensive, easy to store, impermeable (except at the airlock or blowoff), and you can see whats going on.

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Old 08-06-2014, 01:03 AM   #25
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Who cares what others use? I love to hear myself type but even I have limits man. Go have a home brew.

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Old 08-06-2014, 01:05 AM   #26
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Fermenting Containers aside for a moment, that first post was a treasure to read. Thanks for that!

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Old 08-06-2014, 01:12 AM   #27
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...We already have one "author wanna-be" and that's way 'nuff! Way.

But I digress. Seems we all use what we wanna use for the reasons we have for using such. Yooper's discussion regarding headspace shoulda ended this thread IMHO, very good reasoning from an experienced brewer.

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Old 08-06-2014, 01:17 AM   #28
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Default Carboys....Why??

I put my glass carboys in metal containers wrapped in plastic bubble wrap…. All the rest of you are wrong!

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Old 08-06-2014, 01:25 AM   #29
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  • I like to be able to see what's happening in the fermenter.
  • Glass is totally oxygen-impermeable. Plastic is not.
  • Glass carboys don't flex when I lift them to move them into/out of the fridge, sucking in oxygen. Plastic fermenters do.
  • Glass carboys are more tolerant to harsher cleaners.
  • I don't have to worry about creating tiny scratches which can harbor bacteria in a glass carboy.
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