Originally Posted by Denny's Evil Concoctions
IMO it's blown way way way out of proportion.
I agree, I firmly believe that that was simply a myth propagated by the glass carboy industry to dissuade people from using a cheaper method..and people blindly spout it, yet plenty of people use them for wines, meads AND beers....and people spout the same things about buckets....
Although I no longer secondary and opt for a month long primary, I ferment plenty of my small batches in 3 gallon water bottles with no ill effects...
If you want more info, I have posted a ton of it on the use of plastic water bottles...just do an advanced search for Plastic water bottle posts by revvy....
And everyone conveniently forgets that almost immediately (or at least within 72 hours) there is little O2 actually in the fermentors and secondarys...it has been replaced, as you all know by carbolic acid (co2) which swaths the beer and pushes outward (at the minimum to make the airlock bubble that you all so ardently look for).....and as we say repeatedly, "if co2 is pushing out...then nothing is getting in." And guess what? That includes oxygen.
SO even if some thing indeed is oxygen permeable......it is also CO2 pushable....and that is happening first....
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