Stainless steel definitely keeps water fresher tasting over time, at least in my experience—much less plasticky flavor, and it doesn’t get any weird film. Downside is they’re heavy and really pricey for big quantities, so not the only option I’d use. Food-grade plastic is fine short-term, but I rotate it every year to be safe. Anyone had luck with big glass carboys? I always worry about breakage but love how inert glass is.

Glass is great for chemical safety, but honestly, breakage risk has always made me nervous too. I tried a couple 5-gallon carboys for a year—super clean taste, no plastic smell at all—but lugging them around is a real chore, and I cracked one just moving it. Stainless steel is my long-haul favorite, but it’s an investment. Does anyone here know if UV light causes issues with water in glass if stored in a not-quite-dark spot?

UV definitely can be a problem with glass—if water gets direct sunlight, algae and bacteria can start growing even if the container’s clean. That’s why I only store glass jugs in a dark basement, and I drape them with old towels just in case. It’s kind of a hassle, honestly, and the weight is rough, but nothing beats the pure taste. Has anyone tried those stainless drums with internal liners, or is that overkill for home storage?

UV exposure’s definitely a sneaky problem with glass—you’re totally right about draping or keeping them in a basement. I had a batch of water go green once just from being near a window, and it was a pain to clean all that out. As for stainless drums with liners, I actually looked into them a while back. The liners are supposed to help with any metallic taste and keep water from picking up anything off the steel, but getting drums food-grade certified and keeping the liners intact seems like a lot for most households. They’re also even heavier than straight steel, which is saying something!

Personally, I store most of my water in food-grade plastic with regular rotation, and keep a few smaller glass and steel containers for backup. The peace of

I've been down all three paths over the years and keep circling back to a mix because nothing's perfect. Food-grade plastic's main enemy is time—UV and heat break it down, and it can leach if you leave it sitting for years, especially on concrete or somewhere warm. That's why I switch out my stored water every six months and elevate the barrels off the floor. No weird flavors that way, and cost-wise it's manageable if you're storing a lot.

Tried glass carboys too, and they're fantastic for pure taste, totally inert like folks already mentioned, but honestly? They're a liability if you’ve got a clumsy moment or kids/pets around. Weight isn't just a hassle—it's a safety issue if you have to move fast.

Stainless is king for durability and taste, no question, but so expensive per gallon I only use a couple five-gallon containers for drinking/cooking water. Never saw enough benefit in the liners to justify the extra cost and fuss. For big volumes, plastic wins just for practicality, but for a backup reserve, I’d go stainless every time. Anybody here had issues with metallic taste from new steel containers? Mine needed a few rinses

CrimsonWren145 said:

The liners are supposed to help with any metallic taste and keep water from picking up anything off the steel, but getting drums food-grade certified and keeping the liners intact seems like a lot for most households.

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That’s exactly the headache I ran into with stainless drums—theoretically, those food-safe liners keep the water pure and taste-neutral, but once they're scratched or start to peel, you’ve defeated the purpose. I trust steel for its durability, but it’s a constant worry about what condition the liner’s really in, especially after moving or cleaning the tank. Like you said, CrimsonWren145, “keeping the liners intact” is no small task if you’re not treating them like museum pieces.

Honestly, this is why I started mixing my storage between good quality plastic for rotation (so I’m not relying on one big drum) and keeping a smaller steel container for absolute emergencies. For most folks storing water at home, the hassle of maintaining those liners might outweigh the

Those liners always seemed like a weak point—once scratched, who even knows what’s leaching in? Honestly, do you trust any liner long-term after scrubbing it a few times?

StarlitNavigator said:

Stainless steel is my long-haul favorite, but it’s an investment. Does anyone here know if UV light causes issues with water in glass if stored in a not-quite-dark spot?

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UV light can definitely affect water in glass, especially if it’s not stored in a truly dark spot—there’s a risk of algae growth if any light gets through, even with clear lids. I’ve used amber glass in the past and it helps block

Glass is great for taste, but honestly, the breakage risk just isn’t worth it for me; I stick to plastic barrels and rotate every six months. Anyone tried those mylar bag inserts?