Glass Varboy Issue

Personal preference. (i.e. probably all of that guy's recipes call for glass). And probably a distrust of plastic buckets for O2 permeability.

 

“Primary fermentation for 15 days at 70°F (20°C) in glass.

Secondary fermentation for 10 days at 70°F (20°C) in glass.

Tertiary fermentation for 30 days on fruit at 70°F (20°C) in glass.”

I could see the ‘extra’ 40 days (secondary & tertiary) being a motivation for glass. There is absolutely no need for glass for the primary.

Cheers!

P.S. The potential downside of glass:

 

Yeah....real potential for disaster. I don't miss packing our products in glass one bit...and 190 F sticky juice to the equation...not the best memories there. Not planning on making that beer, but don't understand those instructions. Actually was kinda toying with the idea of making that recipe...but you know how I am deciding what to make!

 

Hey That's my finger.

It also could be the cost of carboys at the time (2008 or before). Better Bottles didn't get popular until the price of carboys doubles.

 

I cringed as I saw that photo. I suppose if you (and me) are a 'half full' guy of person: at least you didn't lose a finger.

Cheers!

Jack

 

Fruit Berlinerweisses are soooooooooo...2008 : )

Seriously, I can see why it won...but the glass part is pure BS

 

That is very much true and the following day posted remainder of my carboys for sale. I told myself that this accident would be the first and last time this would happen to me.

 

So by the time I get around to making it, fruit Berliner Weisse will be hip again...it's all good!

@JackHorzempa...how about subbing cranberries for the cherries, or try both...

 

I think you should make a cranberry 'extract' and spread the love!!!!!

Cheers!