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View Poll Results: What are you using for long primary ferments?
food grade plastic bucket 24 34.29%
Better bottle 4 5.71%
glass 36 51.43%
other? 6 8.57%
Voters: 70. You may not vote on this poll

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Old 10-18-2007, 02:24 PM   #1
Mar 2007
madison, wi
Posts: 298
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I've been using glass for fear of oxidizing da beer. Maybe that's not necessary. What say you?

Here's the genesis of this, THREAD
Long primary = 3-4 weeks

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Old 10-18-2007, 02:47 PM   #2
TheJadedDog's Avatar
Aug 2006
People's Republic of Cambridge
Posts: 3,316
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I use a glass carboy for all my primary and secondary fermentation.
And now we go AG!

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Primary: Nadda
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Old 10-18-2007, 03:21 PM   #3
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Jul 2006
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I voted "other" because you can use all three successfully. Glass is the most conservative option, but I doubt you'll notice much of a difference if you opt for a Better Bottle or standard "Ale Pail" style bucket.
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Old 10-18-2007, 03:25 PM   #4
Aug 2007
Posts: 118

I voted plastic even though I rarely go beyond three weeks in primary. That may change because of the linked thread. I'll still stick to the instructions for wine kits, however.
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Old 10-18-2007, 03:26 PM   #5
FlyGuy's Avatar
Jan 2007
Calgary, Alberta
Posts: 3,605
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Originally Posted by Yuri_Rage
I voted "other" because you can use all three successfully. Glass is the most conservative option, but I doubt you'll notice much of a difference if you opt for a Better Bottle or standard "Ale Pail" style bucket.
Agreed. If you are only talking 3 weeks of primary fermentation, I bet it doesn't matter much. I voted glass, but that is just a personal and somewhat arbitrary preference.

If you were talking long-term conditioning in the secondary, however, then I would lean a little stronger towards glass because it is a barrier to O2. Better bottles are pretty good too, and would be a close second. I would not recommend a bucket in this case because those lids are notorious for not sealing well and might seep in O2 over longer periods of time.

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Old 10-18-2007, 05:27 PM   #6
Apr 2007
Posts: 837
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A class carboy would probably be better but I stick my plastic bucket in a MASSIVE kimchi bucket full of water which I assume keeps the oxygen out and definatley helps keep the temp constant.
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Primary: Wenceslas Brown Porter.
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Old 10-18-2007, 05:56 PM   #7
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Nov 2006
Edmond, OK, Oklahoma
Posts: 3,119
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I've been using a 1/2 bbl sanke. I like it, and it is easier than I first suspected to clean. 12 gallons and plenty of head space.
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Old 10-18-2007, 05:58 PM   #8
Evan!'s Avatar
Aug 2006
Charlottesville, VA
Posts: 11,863
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I voted other because I use hollowed-out pumpkins.

No, sorry, wait, I mean, I voted glass, because that's all I use, period.
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•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

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Old 10-18-2007, 07:50 PM   #9
Maniacally Malty
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Apr 2007
Oakland, CA
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glass is all i use
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Old 10-18-2007, 08:22 PM   #10
shunoshi's Avatar
Aug 2007
Hopkins, MN
Posts: 426
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I use plastic for primary fermentation, but the longest I'll go is 3 weeks. After that, one of two things is happening: bottling or I'll be racking to a glass secondary (which happens to be what I voted for) for conditioning/clearing.

Longer term conditioning shouldn't be done on the trub anyhow. I've never experienced autolysis and I want to keep it that way.
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