I picked up a 5 gallon glass carboy from a local water company. I thought I was well on my way to a steady supply of them at a decent price. As it turns out there are tiny bubbles in the glass through out the jug.
After reading a bunch of horror stories on here and other places I'm leaning towards picking up a couple Better Bottles. I have 2 large stand up freezers that have removable shleves and a medium size chest freezer and looking to do some Lagers and build a "Keezer".
I came across a post a couple days ago (search is your friend) that had the pressures listed and the PSI that the bottle endures at the throat/neck and the body of the bottle but not sure if the numbers used were for Primary or Secondary/Clearing stages.
I'm pretty sure the consensus will say " RUN FOREST RUN" but I have to ask . . .
My question is this . . . I know NOT to use the the "bubbly" carboy for primary fermentation but what about clearing in it ??? Maybe clearing Ciders or Wine over the long term ???
After reading a bunch of horror stories on here and other places I'm leaning towards picking up a couple Better Bottles. I have 2 large stand up freezers that have removable shleves and a medium size chest freezer and looking to do some Lagers and build a "Keezer".
I came across a post a couple days ago (search is your friend) that had the pressures listed and the PSI that the bottle endures at the throat/neck and the body of the bottle but not sure if the numbers used were for Primary or Secondary/Clearing stages.
I'm pretty sure the consensus will say " RUN FOREST RUN" but I have to ask . . .
My question is this . . . I know NOT to use the the "bubbly" carboy for primary fermentation but what about clearing in it ??? Maybe clearing Ciders or Wine over the long term ???