So I've been wanting to take the plunge into brewing sours for some time now, and I've decided to finally start with a triple that I brewed 2 months ago. I wasn't able to get the triple to ferment any lower than 1.022 (OG 1.084), so I've decided to pitch Wyeast 5526, Brettanomyces Lambicus, add 1 lb of oak chips, and store it away in a closet for a year.
While I was at my local home brew supply store earlier purchasing a bucket, the worker there told me that I should stay away from a bucket for the secondary since oxygen can leak into the bucket. I'm sure I've heard of people storing their sours in buckets before, but now I'm second guessing.. Does anybody know if it is ideal to ferment in a bucket or a plastic carboy, or if it even matters?? If possible, please list the benefits and disadvantages of using both carboys and buckets for secondary sour fermentation.