I have a one-gallon carboy and a two-gallon plastic fermentation bucket that both came in an into beer-making kit. I'm doing primarily wild-fermentation brews (from home-pressed cider, raw-honed-based mead, etc). I read in Katz's The Art of Fermentation that it's best to put your nascent brew into something that ends up with your liquid having as little surface area exposed to oxygen as possible (even with an airlock) to prevent acetobacter from growing. So I'm wondering how much you think this matters in general? Is this primarily a thing when dealing with wild yeast brews when the equipment hasn't been meticulously sanitized the way one would when brewing beer/wine/what-have-you that's either pasturized or been heated to a level where no wild yeasts could incubate/grow and then inoculated (or whatever the technical term is) with commercial yeast? There seem to be a lot of cylindrical buckets without tapered tops out there made for brewing... Does it have to do with primary vs secondary fermentation?
Just getting back into brewing after many years so sorry if this is a silly question!
Just getting back into brewing after many years so sorry if this is a silly question!