seabrew8
Well-Known Member
Which one would you use for a primary? In the context of getting the clearest brew and doing a secondary fermentation? This is the only 2 vessels i had right now. Considering the different shapes.
Old 5 gal wine bottle vs italian 6 gal carboy
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It depends on what you're making and the batch size.
Most ales don't require a secondary, but if you're doing one you may want to make sure that there is very little headspace at that time. You need more headspace for primary, so a larger vessel is more appropriate then. I use buckets usually for primary, just for that reason. Well, that, and they aren't glass.
Most ales don't require a secondary, but if you're doing one you may want to make sure that there is very little headspace at that time. You need more headspace for primary, so a larger vessel is more appropriate then. I use buckets usually for primary, just for that reason. Well, that, and they aren't glass.
As Yooper said, and do NOT use that handle when full, personally I wouldn't use it empty.
seabrew8
Well-Known Member
As Yooper said, and do NOT use that handle when full, personally I wouldn't use it empty.
Thanks but it pretty firm
its red green inspired hahaseabrew8
Well-Known Member
It depends on what you're making and the batch size.
Most ales don't require a secondary, but if you're doing one you may want to make sure that there is very little headspace at that time. You need more headspace for primary, so a larger vessel is more appropriate then. I use buckets usually for primary, just for that reason. Well, that, and they aren't glass.
I'm doing ciders right now because its the easiest to get the ingredients, i'm living in a pretty small town right now so i have no HB shops, besides making beer is expensive these days!
Ok, well for cider, you definitely want to reduce headspace once fermentation slows and it does need a secondary. I usually start my ciders in a bucket, and move to an appropriately sized carboy in about a week and make sure it's topped up.
seabrew8
Well-Known Member
Really just one week? Is it open fermentation? I have 7 or 8 buckets! haha
No, not always. I have a ton of fruitflies right now, but when I don't, a towel will do. For now, since I have those darned things, I'm using a lid and airlock.
seabrew8
Well-Known Member
i see thanks, no fruit flys here
seabrew8
Well-Known Member
Have you ever made Pappy's pub cider yopper? I put it in an open bucket today, i was going to let it sit for a week and then rack it to my 6gal carboy for 3-6 weeks.
No. I make some ciders, but not too many. When I do, I don't change my usual ways.
seabrew8
Well-Known Member
What do you think about open fermentation? I have done it before, a longtime ago just making those cheap beer kits - brewmix! -, it was fine.
For wine, I usually leave just a towel or something on the primary, so I can stir it a couple of times a day to break up the cap. I don't see the need for beer, or for cider, though.
Thanks but it pretty firm
I know the thread has moved on but I just wanted to circle back to this... the reason not to use the handles on a glass carboy is full is because it puts a huge amount of strain (tension) on the neck of the carboy, and you do not want to put that much stress on glass. The handle should really only be used for stabilizing the carboy. The best way to carry a fully carboy (if you must move it at all) is with a carboy harness, milk crate, or something else that supports it from the bottom.
seabrew8
Well-Known Member
I gotcha, never thought about that. I'm a rough guy so it was a probability
Actually been a lot more careeful since your first post. kudosOpon further review someone else bought it up first. haha you guys are right though, i always handled that thing pretty gently, thanks.
