« on: January 15, 2017, 06:44:18 AM »
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No one except the OP will want to hear my opinions on glass vs. plastic.
Yes, glass is dangerous, and you need to be very careful with it. However, plastics *can* at times harbor wild yeast and bacteria that can give your beers a "house flavor" that glass will not do. Plastics are also oxygen permeable and for any long term aging, you can taste the effects of oxidation. If always doing quick batches, this is less likely, but if keeping in there for a couple of months, you might pick up premature oxidized flavors.
There are certainly advantages and disadvantages of each. Personally, I am interested in making the best beer possible. As such, I use only glass. For me, glass is worth the risks, and I am very careful with it. I suppose at some point I could even seek out stainless steel carboys, as that would work even better, albeit you cannot see through the sides of stainless obviously, so that's a downside of that.
We all need to make up our own minds and do what we think is best for us and the risks we want to take.
"Glass fermenters are better than plastic buckets. There, I said it, again. Glass is dangerous, yes. Do be very careful with your big heavy glass carboys. Fortunately, stainless would also be fine."
DMTaylor why are glass fermentors better?
Glass cannot be scratched and is not oxygen permeable like plastic is. If well cleaned, there is no place in glass for wild beasts to hide out, and less chance of oxidation. With plastic, both problems are much more likely.... although many people prefer the convenience and non-breakability of plastic. Those are good advantages, but personally I'd rather have near-zero chance of contamination or oxidation.
(that's 0.01, hundredths, right?)
Here's another one. Probably not best practice at all but....
I have complete trust in Bru'n Water as I do not own a pH meter.
As long as you are adjusting for the base Malts distilled water pH in your water sheet I'd say this isn't a bad thing.
Bryan has tested our water software in our spreadsheet about 50 times now and it shows results within 1/100th of a pH point every time.
We integrated a "malt override" cell that allows you to match the distilled water pH of the malt found in the analysis sheet.
I don't own a pH meter either but seeing brew session after brew session being verified with that kind of precision gives me comfort knowing that if my Colorphast strips are in the ballpark that I'm dead on.
But it's a "booze maker"!!
"beer, spirits, cocktails and mixers"
So not only will it brew beer, it will also distill whiskey, and mix your martini!!!
How could you not want one of these.
Smart move Major.
Let's step in the back Jack, have a little sip Chip, empty that tank Frank....there must be 50 ways to lose your liver.
Sours are only good when they are world class. And that, my good friends, is a fact, not an opinion.
even world class ones are not something I choose to drink more than a few ounces of. Just rather have something else.
That's simply because you have never tasted any truly world class sours