Ceramic Secondary

Catfish · Oct 1, 2005

Okay, most everyone uses glass carboys as a secondary. Some use the "better bottle" plastic carboys. Has anyone tried ceramics? I can get a tapped caramic vessel much more easily than a glass carboy (cheaper too). Has any one tried it?

homebrewer_99 · Oct 1, 2005

Lot's of nooks and crannies for bacteria to hide...I'd pass.

gibfried · Oct 1, 2005

What type of ceramic? What are we talking about here?

Catfish · Oct 1, 2005

gibfried said:
What type of ceramic? What are we talking about here?

They are large (5-7 gallon) ceramic pots, wide mouthed with a spigot near the bottom. The inside is unglazed. They are used by the bulk store down the street for holdind oil, soy sauce, vinegar etc.

I guess cleanning would be a major issue.

homebrewer_99 · Oct 1, 2005

That's was I was trying to say...

ctanner · Oct 2, 2005

catfish said:
The inside is unglazed.
I guess cleanning would be a major issue.

You have answered your own question! Heh.

Cheers,
Chris

tnlandsailor · Oct 3, 2005

No way. Unglazed ceramic is virtually a sponge. Even if you could get it clean, it would hold on to odors from batch to batch. Nope, just spend the $25 on a glass carboy.

Prosit!

david_42 · Oct 9, 2005

Unglazed is bad news for another reason, if there is any lead in the materal, the acid in the wort will leach it out.

sudsmonkey · Oct 10, 2005

I agree with the porous surfaces being bad news. It would be unique, but how would you seal the top ? IMHO, you'd be better off with the carboy.

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