Beer Forum

I am using a bucket with airlock for my first brew. Do most people use a carboy? With sanitization factors aside, which is better? Does the carboy offer a better fermentation vessel due to less contact with oxygen, or does it depend on the brew? Or, should I go to bucket first, then to a carboy for the last week? What combinations do you like, or do you prefer a bucket or carboy over the other? I have also heard to not transfer during fermentation unless I am doing something (dry hopping) more to enhance the beer - that it will only risk contamination of the brew. What are your thoughts?
Thanks

beer4myhorses wrote:Does the carboy offer a better fermentation vessel due to less contact with oxygen, or does it depend on the brew?

You hit on the primary reason to use a carboy right there. Glass is impermeable to oxygen, unlike plastic. Other benefits are it will not scratch as easily (and hence potentially harbor bacteria) and the transparency. Drawbacks are expense, and they're bad news when they break. You kind of have to decide for yourself, though most people will move to carboys as they brew more.

Secondaries are by and large unneccessary for most of the beers you will brew. I've only ever used one for a lambic I brewed. Just drop your dry hops right in the primary.

I wouldn't worry about the O2 permeability of plastic if you're going to be making an ale. In the 2 weeks or so it'll be in the bucket, you won't notice any issues. If you're looking to set something aside to lager for an extended period of time, then you probably want to move to a carboy or Better Bottle.

After 5 gallons of wort on more floor and blood spurting from my leg from a broken carboy, I'd say... go with the bucket and save your life man!

stadelman wrote:After 5 gallons of wort on more floor and blood spurting from my leg from a broken carboy, I'd say... go with the bucket and save your life man!

On a Big Brew Day in 2007, I watched a buddy of mine lose his grip on a glass carboy and then try to "catch it on the way down". 5 gallons of wort and a fairly sliced right palm was the result. Guys at my old homebrewing guild used to be big advocates of using milk crates to transport full carboys. Good handles, and the carboy fits in quite snugly.

I use glass carboys for primary, and secondary, if I choose to transfer. However, I've used buckets in the past, and my father in law has an old plastic carboy which he still manages to brew good beer from.

nothing wrong with using a bucket for primary with most ales. but I prefer my 6.5 gal carboys. easier to clean, doesn't scratch, and piece of mind when sanitizing. and like these guys said, secondary is usually unnecessary for most ales. I'll secondary with really big beers or to add flavors like oak, bourbon, dry hop, ect.

6 or 6.5 gallon carboy. longer lifespan. I'm still using a carboy that was make in 2001. Just factor in a milk crate or brew hauler and remember, it can hurt you.

But so can poor decision making after drinking too much homebrew.

Unless you need a general bucket after you retire the ale pail. I've reused my old bottling bucket that I didn't trust anymore to be my sanitizer bucket.

The Fool.

If you're going to use a bucket plan on replacing it every so many batches. I'd say 6 to 10.

I always used carboy handles and a brew hauler. My carboy slipped right through a couple of the straps on the brew hauler.

I'm using a 10 gallon corny to ferment now.

I think carboys are great... if you can be careful enough with them and if you're prepared to suffer the consequences of an accident.

My accident wasn't a pretty sight and I know people have experienced far worse.