Plastic or Glass Fermenting Drums? The Age-old Debate

Ah, the great fermenter debate that has been bubbling up in home brewing communities worldwide! With passionate arguments on both sides, it's clear that the choice between using plastic or glass fermenters isn't as simple as it seems. 

Let's delve into the intricacies of this matter.

Plastic Fermenters: The Common Choice for beer makers

1. The Infection Argument

Many naysayers point out the potential for infection when using plastic fermenters, a concern rooted in the idea that plastic is more susceptible to scratches that can become hiding spots for bacteria. On the surface, this seems like a valid concern. After all, the logic is straightforward: scratches can house bacteria, leading to a higher risk of contaminating the beer.

However, one's personal experience, combined with the vast number of successful brews from plastic fermenters worldwide, challenges this notion. If you've been brewing with plastic and have rarely, if ever, encountered an infection, then you've already debunked this myth based on personal experience.

2. Maintenance and Care

The key to preventing infections, irrespective of the fermenter material, lies in meticulous cleaning and sanitization. Every seasoned home brewer understands the paramount importance of cleanliness in the brewing process. And it's not just about avoiding infections; it's about ensuring the flavor, aroma, and overall quality of the beer remains top-notch.

Using cleaning agents like sodium percarbonate or the ever-popular PBW can make a world of difference. And of course, never underestimate the power of boiling water to eliminate any lurking microbes.

3. Cost and Durability

Plastic fermenters have another ace up their sleeve – affordability. Glass carboys, while durable and long-lasting, are notably more expensive. For budding brewers taking their first steps into the world of home brewing, plastic drums offer a more budget-friendly and less fragile alternative.

Glass Fermenters: The Traditionalist's Choice

1. Oxygen and Aging Concerns

While plastic fermenters are widely used, there's a particular aspect where glass might have the upper hand: aging. Beer, especially during its brewing process, prefers minimal exposure to oxygen. Excessive O2 can alter the beer's flavor profile and even promote the growth of unwanted microorganisms.

Some argue that plastic is more permeable to oxygen than glass. But is this difference substantial enough to impact the final product? 

Most oxygen exchange, in reality, happens through the bung and airlock, not the vessel's walls.

2. Secondary Fermentation and Barrel-aging Effects

If you're looking to age your brew or impart specific characteristics, like those from barrel aging, glass carboys for secondary fermentation might be worth considering. However, this transfer process itself can introduce oxygen, a paradoxical challenge that brewers must navigate.

The debate between plastic and glass fermenters is a testament to the intricate and nuanced world of home brewing. Both materials have their merits and potential drawbacks, but the choice ultimately boils down to the brewer's preference, experience, and brewing goals.

What remains universally true, however, is the need for stringent hygiene practices and a deep understanding of the brewing process. Whether you're a novice brewer starting with a plastic drum or a seasoned pro with a collection of glass carboys, the journey of brewing is filled with learning, experimentation, and of course, some delicious beer!

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How to properly use oak wood chips for home brewing

The tradition of aging beer in oak barrels traces back centuries, a testament to the unique flavors and nuances the wood can lend to beverages. This is not only true for beer, but also for wine and whiskey. The rich characteristics of oak, such as vanilla and caramel notes, enhance the flavor profile and overall drinkability of these drinks.

In recent times, brewers have been on a quest for innovation. Gone are the days when a simple Budweiser would suffice. Today's brewers are passionate about experimentation, always in pursuit of refining their craft and enhancing the taste of their brews. 

One such method that has caught their attention is using wood, especially oak, during the aging or conditioning process. This infuses the beer with aromatic notes ranging from floral to coconut.

Why use Oak when making beer?

Of all the wood varieties available, oak is the top choice for most brewers. It bestows the beer with those coveted vanilla undertones. And while some may dismiss this as mere "wine snobbery," the impact of oak on flavor is undeniably genuine.

For homebrewers without the luxury of an oak barrel at their disposal, oak wood chips offer an accessible alternative.

Enhancing Your Brew with Oak Wood Chips

When you decide to incorporate oak into your brewing process, a few considerations come into play:

Type of Beer: 

While you have the freedom to oak any beer, certain varieties like English and Scotch ales, stouts, porters, IPAs, and bitters have been proven to benefit from this method. However, modern craft brewers are pushing boundaries, experimenting with darker Belgian ales, Farmhouse Ale, and even Saison.


Type of Oak: 

Not all oak chips are alike. The three primary types are American, Hungarian, and French. American oak delivers a robust oak flavor, French oak provides subtle and sweet flavors like vanilla, while Hungarian oak strikes a balance between the two.


Format: 

Apart from chips, oak is also available as cubes and spirals. While cubes and spirals are less messy and easier to handle, chips offer a greater surface area for flavor infusion.


Sanitization: 

It's crucial to ensure your oak chips are free from contaminants. Methods include boiling the chips, soaking them in spirits like rum or vodka, or even using a pressure cooker.

Optimizing the Oak Flavor

Quantity: There's no strict rule for the amount of oak chips to use, but starting with 10-60 grams per 5 gallons is a good benchmark. It's essential to taste test and adjust based on personal preference.


Duration: Typically, 7-10 days in the fermenter is sufficient for chips to impart their flavor. However, it's wise to monitor the flavor development to avoid overpowering the beer.


Reusability: While it's possible to dry and reuse oak chips, their flavor-infusing qualities may diminish with each use. Some brewers prefer to continuously soak their chips in spirits like bourbon, ensuring they're always ready for the next batch.

In conclusion, whether you're a novice homebrewer or an experienced craft beer enthusiast, oak wood chips can be a game-changer for your brews. With careful consideration and experimentation, you can harness the rich flavors of oak to elevate your beer to new heights.

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