Stainless steel containers have been my go-to for a few years now, mainly because they're tough, don’t leach anything, and block out every bit of light—no algae problems so far. I always sterilize them with super hot water before filling (a bit of a chore with the big ones but worth it). For taste, I find water stored this way is as neutral as it gets, as long as you fill from a clean source and don’t open it up every month. Used food-grade plastic barrels in the past, but eventually got an off plastic flavor after about six months even though they were certified safe.
One thing that’s helped with glass jugs & carboys is wrapping them in old towels if you don’t have a perfect dark spot—seems to keep growth at bay. Never tried ceramic crocks myself, but I’d worry about the glaze unless you know what’s in it.
If anyone’s using rainwater catch
