Originally Posted by AmandaK
I would be very careful about oxygen exposure. Buckets leach a lot more oxygen than carboys.
From Wild Brews by Jeff Sparrow:
Using a bucket for the entirely of fermentation/aging is not recommended.
Thanks for replying AmandaK and Congratulations on your awards.
I have 2 Curtec barrels with very thick walls. They are much thicker than a regular bucket. The seal on the lid also seams better. when you tighten or lossen the lid even slighly, it moves the airlock water. I plan to not open the containers for the duration of fermentation and aging. I'll check these in one year.
Do the plastic oxygen permeability charts we see online and in Wild Brews take thickness into account? Thicker wooden barrels are less permeable than thin ones. I can't speak on plastics since I'm not a materials engineer. I would think that it would.
When you unseal the top on a carboy to pour in dregs, take a hydrometer reading/tasting, or transfer to secondary, don't you introduce more oxygen than would leak through the walls of a bucket in years if that bucket hasn't been opened and is left alone? Oxygen in the head space is different than oxygen in through the walls but I don't know how effect would differ.