dealsglass carboy 6 gallons / 23 liters for $30.00…

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This is an excellent price, especially with the free shipping.

Note to anyone making beer... a six gallon carboy doesn't have enough headspace to be used as a primary fermenter for a five gallon batch (just trust me and don't ask...) but as a secondary fermerter (especially for things like belgian triple ales that need to sit for a long long time) it works much better than a plastic bucket because the glass is pretty much impermiable while the plastic is not.

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Oh and don't forget to pick up a stopper! http://www.amazon.com/Drilled-Rubber-Stopper-Carboy-Bung/dp/B000E62PXA/ref=pd_sim_gro1

and remember, if you buy the carboy handle (http://www.amazon.com/Learn-Brew-LLC-Carboy-Handle/dp/B000Q635PA/ref=pd_sim_gro3) you're NOT supposed to use it when the carboy is full.

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Actually you could use this as a primary fermenter. You would need to use a blow off tube instead of an airlock.

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These are great... until you crack and break one. I've switched to Better Bottle Carboys and haven't looked back.

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@bigexxon: That's why you don't crack and break them silly!

I kid... accidents do happen. And when they do, it's not pretty.

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The reviews are great, think ill be adding to my equipment

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Good stuff. Just got one two weeks ago. Just make sure to use a blow off tube if you are pitching with a starter, pretty much exploded out of the airlock after 14 hours.

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Beer? Wine? I just need something fancy for my loose change.

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This will work fine for a Primary fermenter, you just have to use a blow off tube instead of a standard air lock. Essentially this is a tube that runs into a bucket. The bucket is about 1/3 full of water, the end of the tube is in the water. Anything that gets blown out of the carboy during fermentation goes into the bucket. Usually after the first 2-3 days you can switch back to a standard stopper and air lock. Great deal for a glass carboy.

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These can often be had for the price of a deposit.

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My first thought was this would be an awesome change jar... But then the $30 killed it.

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I have always used a 6 gallon as my primary, and never use a blowoff tube (unless I am doing a big beer that I know will be fermenting like crazy). I have always used a standard airlock with no problem.

That being said, this is a pretty good deal.

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@jdevenberg you'll want to use either star san or alcohol in your blow off bucket, plain water is not a complete barrier to infection.

-kap

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This could make for one crazy bong...

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i used a 6 gallon as my primary. it blew off my gas stop and now there's a beer stain on my ceiling. you need to watch it carefully.

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My dad has one of these that he puts pennies in. It's currently about half full/empty and probably weights a hundred pounds.

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If you like the idea of making something at home, but don't want to mess with all the exact chemistry of beer or wine, there is always vinegar.

It smells wonderful, you can keep dumping your left over wine in the bottle, and it lasts forever... if you can keep the flies out.

You can usually find a vinegar "Mother" for about $20. Then you just feed her wine and she craps out vinegar for you.

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@kaplanfx: Starsan would foam up like a mo-fo. And there is so much C02 being produced that nothing is traveling back up that blow-off tube... water is fine. Not that there is anything wrong with using alcohol, just overkill.

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can iuse this to put water like a regualar 5 gallon jug?

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@enantiodromia: "you can keep dumping your left over wine in the bottle"

I have no idea what this means... Leftover wine? I fail to understand. You mean like unfinished? I'm so confused.

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@enantiodromia: LEFT OVER WINE! are you CRAZY!?! i drinks it alls. zaprowsdower knows what im talking about

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@zaprowsdower:

Yes, though the concept of leftover wine is about like that of leftover beer and 0/0.

Real vinegar (as opposed to the artificial stuff that one gets at most supermarkets) is made by acetobacter (bacteria that eat (well, drink)ethanol and produce acetic acid, not unlike the yeast that eat sugar and produce ethanol).

Acetobacter form a skin-like layer on top of the alcohol when they are converting it into vinegar. This layer is called a mother.

The Vinegar episode of Good Eats (Alton Brown's cooking show on Food Network) covers the whole process which is actually very interesting.

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@robertmcclure: Nasty Hobbitses pours out the precious wineses. NO! Must drinks it, we must.

@baqui63: Love AB. Saw the show. Made my own mediocre vinegar from an old pinot noir I had. I have 32 liters of beer and hard cider fermenting in my brew closet as I type. I was joking a l'il bit.

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I've bought this exact carboy before. Great quality, would recommend!

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@zaprowsdower:

Ah. I'm getting ready to brew a porter for the holiday season. I've never done hard cider... any tips or suggestions if I decide to try?

AB is my favorite of the cooking personalities (though Giada and some of the others are a lot easier on the eyes).

BTW- I never actually TRIED to make vinegar, though I did mix some cheap balsamic and wine vinegar together in a bottle with a pouring spout (have a matching one for olive oil). I forgot about it for a while and near as I can figure, the sugar in the imitation balsamic fermented and the thing formed a mother on its own somehow. I fed it some more cheap wine and it grew, though the stuff never tasted all that great and I eventually went to keeping two different olive oils in the bottles.

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For those of you worried about 6 gallons being too small for a primary, check out the product Fermcap S. A few drops will control boil-overs, primary volcanoes, and pretty much any situation where the liquid isn't staying where you want it to. I use it every batch now and love it.

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Wow, what a killer deal! I don't brew enough to constitute TWO carboys, but if I needed more I'd be stocking up. Thanks for posting!

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im in for two! this is a great deal, you can find them with the same price out there but not with free shipping.

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@baqui63: I'm strictly an amateur. Someone gave me a Mr. Beer for a gift once and I liked the result, so when Woot had another kit on sale I stocked up. I use the Mr. Beer products so it's uncomplicated. I wish I did have money and inclination to use the pro tools and really turn out some higher end stuff.

The only thing about the hard cider is the carbonation is really lacking. I usually end up getting a closer to dry wine which makes my wife happy. The beers on the other hand are downright perfect.

I have a cherry infused "Old St. Nick Ale" for the holidays as well as a Doppelbock, Canadian style Ale, IPA and a stout like Guinness that lacks the nitrogen and creaminess, but is fine for me.

The Pinot I turned into vinegar tasted like it was going off when I opened it, thus I decided to try my hand at it. Meh. I would rather buy some nice professionally made vinegar.

I will occasionally make my own sodas as well: Root beer, grape, cranberry, celery and apple.

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Just started brewing recently after grabbing a friend's setup (he stopped brewing a year or two ago) and just started getting into the swing of things with another friend who's been brewing for some time.

I'm looking forward to adding 2 of these to my setup so we can age some bigger beers, and have multiple fermenting, especially after I get an all-grain setup running :D

Thanks for the post!

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@baqui63: Sure you can use this for a primary fermenter; it all depends on how active/rowdy your yeast is. For very active yeasts you'll need a blowoff tube, but that's true for 6.5 gallon carboys as well.

Keep in mind if you're experiencing extreme yeast activity you may need to double-check your fermentation temperatures. Fermentation is exothermic, so the wort (raw beer) will be hotter than the ambient room temperature. The hotter the wort the rowdier the yeast, and that's not always a good thing.

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Uh...BTW, these make great fly traps. Just put some fruit at the bottom and set it out. Soon, hundreds of flys will follow the scent in, and not be able to find their way out. Just sayin.....