Better Bottle or Glass Carboy???

[Stinkfist]

On way I found to get the dried on krausen on the BB is to fill it with about 1.5 to 2 gallons of water mixed with PBW and shove a papertowel into the universal bung(needs to be this type or you have nowhere to block the water) And all you have to do is turn the BB onto it's top and it will balance just fine sitting like that and it will concentrate all the PBW into where the dried on krausen is...usually comes right off after about 15 minutes or so..

[ShakesBeer]

Nice to know. I'm difinitely considering a 6 gallon BB with a spigot for secondary after my primary in a 6.5 glass carboy. Currently I'm siphoning out of the 6.5 glass carboy, into a bucket, cleaning the 6.5 glass carboy, siphoning back into it, siphoning to a bottling bucket after secondary, and then bottling. I would like to cut the transfers in half and that looks like a good way to do it. I'm a little concerned about the best way to add priming sugar to the BB without disturbing any secondary trub. Any tips???

[Stinkfist]

Nice to know. I'm difinitely considering a 6 gallon BB with a spigot for secondary after my primary in a 6.5 glass carboy. Currently I'm siphoning out of the 6.5 glass carboy, into a bucket, cleaning the 6.5 glass carboy, siphoning back into it, siphoning to a bottling bucket after secondary, and then bottling. I would like to cut the transfers in half and that looks like a good way to do it. I'm a little concerned about the best way to add priming sugar to the BB without disturbing any secondary trub. Any tips???

I have the spigot on one of my 3 gallon BB's and have never used...not really sure why i got it but it was def a waste of money...

I save you alot of those transfers....you rarely need to transfer to a secondary.....so don't bother unless you store for a long time or use fruit.

the only time you need to siphon is when transferring to your bottling bucket...and that is when you add the sugar....do not add sugar to the fermenter..

add sugar solution to bottling bucket...then siphon on beer to make sure it mixes evenly...done...One transfer perfectly clear beer

[foomench]

I believe most of the open fermenters are rectangular and shallow.

Yes, my first thoughts were Burton Union System and Anchor Steam. The Anchor Steam tanks are pretty large and thus don't have too many corners, but they are sharp corners. The Burton system has lots of corners, but they are more rounded out, probably like the corners of a Better Bottle.

[spiderwrangler]

Yeah, if you are doing that many transfers, you are more likely to do harm than any good doing a secondary will get you. Either get a second vessel, or finish in your fermentor, rack on top of a simple syrup of priming sugar to mix in your better bottle.