Wed May 14, 2008 10:01 pm
I've been brewing since 1989. I started with the plastic pail, then glass carboys, and over the last year the better bottle. So far no infection issues. I have two 6.5 gallon BB. They are my primary fermenters. For any secondary or lagering I rack to 5 gallon glass carboys. I have the BB with the outlet and valve for ease of use. I also bought the BB stopper after losing a stopper into the BB on my first batch. The drawbacks--be sure you chill your wort before transfering; I've heard of people melting the BB at temps over 160 F. Be sure to either allow carbon dioxide or oxygen to fill the void as you open the valve; The plastic will implode if the pressure isn't balanced. Details can be found on the Better Bottle website. I went to them after dropping a carboy. The wife wanted me to use something safer with the kids around. The cost of a conical didn't go over well, so we compromised.
Good Luck
Rails
On tap: Vienna Lager, Bock, Dunkel, Belgian Pale, Tart Cherry Mead, Cal Amber Ale, PPA (Peruvian Purple Ale), Smoked Caraway Rye Oktoberfest
Fermenting: Nothing right now
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