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Looking for secondary fermentor brand recommendations

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If you are going to be secondarying for a fairly short time (say, under a month,) pretty much any material will do, as long as the headspace is minimal - oxygen ingress through the actual material is minimal compared to absorption from the air in the headspace.
If you're going for long term, then glass is the way to go.
I have carboys of glass and plastic. If I want to bulk age, say a stout on wood chunks, I'll use the plastic, but if I am doing a sour that will be there for a year, I go to the glass.
The thing with glass, of course, is breakage. Personally, I use leather gloves when handling it, long pants and closed shoes. I have handles on a couple, but never pick it up using them - I will tilt using it, pick it up from the bottom and use the handle as a second grip. I usually leave them strapped into milk crates, especially when full.
And don't drink and handle glass. Other than that, the pros of it are easy to clean, very resistant to O2 getting in, and so on.
If you like that Anvil, go for it. Maybe it's recommended to leave the top on, but it's no law - and no one will be jumping through the window of your brew room to arrest you if you do take the top off.
 
From the /r/homebewing Daily Q&A - Jan 3, 2020:
Any tips, techniques or advice on how to reduce the risk of oxidation during primary, racking, or even secondary fermentation?

Low hanging fruit: (1) Skipping racking to a "secondary" vessel gets you 80% of the way there. (2) The other big thing is during the limited times you rack (once into bottling bucket or keg), rack under the rising beer, not down the side of the vessel where every ounce is mixing with air.

Beyond that, you're looking at closed transfers into CO-purged vessels, ideally pushing with CO2 (or using gravity in a closed loop so the CO2 circulates back). If you have a CO2 tank and regulator, you can look into or ask about those techniques.

Basic (question). Friendly (advice). Actionable (but no blood letting).
 
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