Right now I use a bucket primary and 5 gal secondary if dry hopping or flavoring and am thinking about getting rid of the buckets. Question is if I am only going to use a primary should I use a 5 or 6.5 gallon carboy? 5 gal would clearly need a blow off tube which I understand can blow out some if the hop bitterness
Also with a 6.5 gallon carboy and an extended fermentation could I have any oxidation or infection risk from a large headspace. I understand CO2 drive it out generally but also that better bottles breathe which is where I am leaning.
The best ones are the ultra rare Italian 4.5 gallon carboys. They use special Romanian virgin tears in their glass which imparts a superstitious quality to the taste of beer---AWESOME. But difficult if not impossible to find them.