Brilliant Carboy Design

[Maritimer]

http://www.northernbrewer.com/shop/big- ... outh-11-20

so simple it's genius!

[mr x]

And a 6.5gal too!

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[LiverDance]

quick, somebody patent a plastic version

[Tony L]

quick, somebody patent a plastic version

They already have... it's called a plastic bucket..

[mr x]

quick, somebody patent a plastic version

I'd rather knock over an empty carboy and smash it on a tile floor in the dark in my bare feet than use plastic.

[GAM]

I don't dread plastic or glass but having the stainless option, no matter how hard to clean is great.

Sandy

[GuingesRock]

I never did fully understand carboys and the need for them, and the impracticality of them. But what's the difference between that and a clear plastic bucket with a snap on lid?

[jeffsmith]

I never did fully understand carboys and the need for them, and the impracticality of them. But what's the difference between that and a clear plastic bucket with a snap on lid?

Less chance for potential sites of bacteria growth and infection. A scratch in plastic can harbour some nasty stuff that isn't easy to get rid of. I'm with X, glass or stainless only here.

[GuingesRock]

I never did fully understand carboys and the need for them, and the impracticality of them. But what's the difference between that and a clear plastic bucket with a snap on lid?

Less chance for potential sites of bacteria growth and infection. A scratch in plastic can harbour some nasty stuff that isn't easy to get rid of. I'm with X, glass or stainless only here.

Oh. I meant what's the difference between this plastic carboy with a big lid and a plastic bucket with a lid? I use stainless steel.

[jeffsmith]

I never did fully understand carboys and the need for them, and the impracticality of them. But what's the difference between that and a clear plastic bucket with a snap on lid?

Less chance for potential sites of bacteria growth and infection. A scratch in plastic can harbour some nasty stuff that isn't easy to get rid of. I'm with X, glass or stainless only here.

Oh. I meant what's the difference between this plastic carboy with a big lid and a plastic bucket with a lid? I use stainless steel.

I misread. Been a long day apparently.

[GuingesRock]

I'd rather knock over an empty carboy and smash it on a tile floor in the dark in my bare feet than use plastic.

Do glass carboy users use rubber bungs? I wondered if rubber might hold yeasts and bacteria, particularly if it is old and crazed, and does that defeat the purpose of using glass carboys?

Jeff, My question wasn't written clearly and could have been interpreted either way. I guess we all have long days.

[mr x]

Carboy nipple are what I use.

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[bluenose]

I like it... but did anyone else' sphincter pucker when they saw the price?

[gm-]

I'd rather knock over an empty carboy and smash it on a tile floor in the dark in my bare feet than use plastic.

Do glass carboy users use rubber bungs? I wondered if rubber might hold yeasts and bacteria, particularly if it is old and crazed, and does that defeat the purpose of using glass carboys?

Jeff, My question wasn't written clearly and could have been interpreted either way. I guess we all have long days.

Rubber for sure is more susceptible to bacterial growth than glass. When I started brewing I did quite a bit of digging into the research literature to see what materials would be best. Glass is by far least susceptible to bacterial growth, followed by stainless steel (around 2x higher), then copper (5-10x higher), and finally then plastics and rubber (more than 100x higher than glass). However, I have no problem using rubber bungs in my glass carboys as the rubber never comes in contact with the beer directly, and it is pretty easy to sanitize them with boiling water or star san. If they start to crack though, I replace them, as they are quite cheap.

[GuingesRock]

I'd rather knock over an empty carboy and smash it on a tile floor in the dark in my bare feet than use plastic.

Do glass carboy users use rubber bungs? I wondered if rubber might hold yeasts and bacteria, particularly if it is old and crazed, and does that defeat the purpose of using glass carboys?

Jeff, My question wasn't written clearly and could have been interpreted either way. I guess we all have long days.

Rubber for sure is more susceptible to bacterial growth than glass. When I started brewing I did quite a bit of digging into the research literature to see what materials would be best. Glass is by far least susceptible to bacterial growth, followed by stainless steel (around 2x higher), then copper (5-10x higher), and finally then plastics and rubber (more than 100x higher than glass). However, I have no problem using rubber bungs in my glass carboys as the rubber never comes in contact with the beer directly, and it is pretty easy to sanitize them with boiling water or star san. If they start to crack though, I replace them, as they are quite cheap.

That's interesting. I may have mentioned before , I ferment right in the brew kettle, and have always done that. Everything is sanitized by the boil (except the lid which get's put in the oven). After 4-5 days it's put in kegs with dip tubes shortened by 1 1/2" for secondary fermentation/keg conditioning/natural carbonation.

[dexter]

I might be wrong but isnt there something about plastics being able to "breath" for things like a flanders or a sour beer? I have gone away from plastic entirely and only use glass it's just easier and cleaner. But, if Im not mistaken someone on the BN said that for certain beers plastic is a must because even sealed they allow some air through.

[blacktip]

I just covered this section in "How to Brew", and it pertains to oxygen permeability of HDPE plastics(brewing buckets).

Conversation here on the topic here... http://www.homebrewtalk.com/f163/oxygen ... ic-298055/" onclick="window.open(this.href);return false;

[OldMalt]

... if Im not mistaken someone on the BN said that for certain beers plastic is a must because even sealed they allow some air through.

I'm not sure who or if someone might have said plastic is a must, but there are a few styles where flavours attributed to oxidation are typical or acceptable. Sherry-like flavours are common in old ales and English Barleywines, Flanders Brown Ale, possibly aged Weizenbocks and wood-aged beer, musty flavours in cellared styles like Biére de Garde. I would suspect for most homebrewers there is enough oxygen naturally occurring from the mash, boil, racking and bottling for the yeast to feed on and to possibly impart these optional flavour characteristics over time that it wouldn't be necessary to intentionally introduce more oxygen by selection of a breathable fermentation vessel.

[GillettBreweryCnslt]

Just a heads up I'm running a group buy fr these in the group buy forum.