HDPE barrels have been my go-to as well, and I’m careful to only use ones that are certified food-grade. Keeping them out of sunlight is key—not just to avoid plastic breakdown, but it really does help prevent algae, as a little bit of light can make a lot of difference over a year or two. I rinse mine with a vinegar solution before adding water, then treat with unscented bleach (just 1 tsp per 5 gallons). Like others mentioned, Pool Shock works but the dosing gives me pause—chlorine levels can spike fast and I’d rather stick with something I can measure with a kitchen spoon.
Glass carboys are lovely for herbal infusions, but for bulk water… way too heavy and awkward for me to feel safe if they ever needed moving in a pinch. I have noticed a faint plastic taste in summer, even with barrels in the shade, but if I let the water sit open in a glass pitcher for a few hours it disappears. Has anyone tried lining their barrels with Mylar bags for extra protection? Wondering if that’s
