Deborahjm

Recipes 

Is there a reason to use a plastic 6 gallon fermenter bucket over a 6 gallon glass carboy for primary fermentation?
The reasons I know of so far are the weight of the full container, and that it is easier to clean the wide mouth bucket compared to the glass carboy.
Oh and cost.
Are there other reasons? I would prefer to use glass rather than plastic, so far, even taking the above into account, though I have not done either yet. ( and may well change my mind when I have finished my first large batch!)
Thanks

jezter6

Recipes 

For primary - it doesn't matter.

WHen I do melomels, I always use a bucket because I have no want to try and clean fruit sludgies out of a carboy.

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homebrewer_99

Recipes 

I prefer carboys for meads both primary and secondary.

Don't forget to use a milk crate.

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goose1873

Recipes 

I use glass carboys only. easy to clean with oxyclean too

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steinsato

Recipes 

Another thing to consider is to make sure you don't dump hot wort into the glass carboy or you could shatter it.

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goose1873

Recipes 

never thought of that. but i chill the wort to pitch temp with an immersion chiller before filling them up...good point though.

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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
----Frank Zappa

Yooper

Recipes 

I like a bucket for primary. That way, it's easier to stir when needed, and to add the additions without foaming up. It's also the only way to be able to remove fruit, or to add fruit, to a primary. After primary, I use a carboy topped up to as close to the bung as possible.

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Giving beer a leg to stand on since 2006

CandleWineProject

Recipes 

Amen to that. Damn near impossible to get the fruit in and out of a carboy.

Kauai_Kahuna

Recipes 

For beers, I use a glass carboy.
For meads, ciders, and wines I use a plastic bucket for easy stirring, adding things, etc.
Either one will work, plastic is much cheaper than glass.

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

summersolstice

Recipes 

I've always used plastic primaries, with the exception of JAOM, for the reasons stated above.