![Eek! :eek: :eek:](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Now now, I've always used glass, need to lighten up on scare tactics. Same rules apply as handling a glass bottle of any sauce from your cupboard.. glass breaks when you drop it or it strikes a hard surface with enough force.
Carboys come with a special carboy handle that is rubber coated and grips against the glass and is places over the mouth of the bottle. I used them exclusively overseas. Since moving back I've thought more about having lifting issues and went with the demijohns with plastic basket. Built in handles on either side and makes it easier when you get someone to life large volumes to have the handles placed that far apart.
The Mexico glass plant shut down, so it seems only ones from Italy are still available.
Either way, I'm all for glass. Even brewing small test batches in wine bottles. If its glass, and you can fit a bung in it with an airlock its all good in my book
Building up my glass collection again.
2 - 34 liters
1 - 25 liter
4 - 5 liters
First an only plastic is a 30'ish for bottling/beer primary which I'm evaluating as I keep brewing. I might add one more plastic for evaluation, a large bucket for primary for doing mead for the first week then rack into glass for the long haul bulk aging.
Demijohns less pretty but more functional. You can snap off the top plastic webbing if you want to see the top half exposed glass.
IMAGE OF GLASSWARE]
PS Demijohn glass is thin in parts so same handling applies.
I don't have an image of the carboy brush I use but a big long bottle brush with L shaped end.