Carboy or Bucket for first ferment?

[Cutt]

after hearing some of y'all here and on another forum, I must be pretty lucky with my carboys. been using 2 of them since '99 and haven't broke one yet. I say use what ever gives you piece of mind. the less you're worrying about, the less mistakes you'll make.

+1 to what BK said. I've been using carboys since I started, but I'll still pull out the bucket once in a while. I do think the extra insulation of the glass helps if you don't have a way to control fermentation temps. Either way, you'll produce good beer.

[bloussant]

When transferring the just-boiled wort into a primary ferm carboy, about what temp does the wort need to be in order to avoid shattering glass? Or do you guys fill your carboy up with chilled water first before pouring in the wort? If so, what temp is the chilled water exactly? Thanks for answering my noob question.

[Billy Klubb]

I use an immersion chiller to get my wort down to about 65 degrees F. then I'll top off from there with distilled water.

[glasseye]

When transferring the just-boiled wort into a primary ferm carboy, about what temp does the wort need to be in order to avoid shattering glass? Or do you guys fill your carboy up with chilled water first before pouring in the wort? If so, what temp is the chilled water exactly? Thanks for answering my noob question.

Chill the wort before moving into your primary. If you don't have a chiller, put the pot into an ice water bath (sink, bucket, bathtub).

[brewinhard]

You definitely should be chilling your wort to at least below 80 degrees to avoid hot side aeration (HSA) which can lead to long term issues with beer stability. This can lead to oxidized flavors/aromas and will make your beer taste like wet cardboard. YUM!