I use carboys for wine and mead. For beer I use the biggest fermenter bucket I can find. My current favorite is 7 gallons, but the 6.5G works pretty good also. The bucket gives the beer plenty of room to form a proper krausen and minimizes the risk of blowoff. I've only had one blowoff. If I think a batch is going to blow I rig a blowoff tube using a 3 piece airlock with a hose to a small StarSan filled jug until the vigorous ferment is over, usually 3-4 days. Then I pull the blowoff and fit the original airlock pieces back in place for the balance of the ferment time. After 3-4 weeks I bottle, wait for carbonation and enjoy.