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The whole point of my post was to see if anyone had actually used a Tuff Tank, not to her about the "oh no, here goes the whole glass vs. plastic fermentation vessel thing again! :~)". Thanks to all who actually posted a useful reply. I guess I should have stated my question in a more simple...

I use one-step sanitizer, which is a no rinse sanitizer, and then I put the bottles in the dishwasher and run them through a cycle (with no soap). The heat again, sanitizes the bottles and also dries them. Works great, have never had a problem.

Instead of posting a stupid reply like that, why not give some advise. Have you secondary fermented in plastic longer than 2 weeks? Have you always used glass? Have you had good results with either? When we post we are looking for replies that are going to help us, not replies like you posted.

Has anyone tried using a Tuff Tank? http://www.eckraus.com/WINEMAKING_SUPPLIES/Fermentation_Vessels/Screw-Lid_Tanks_-and-_Pails/9_GAL_TUFF/Page_1/TT090.html Has anyone had good success wth them, and can, or should you, use one as a secondary like it says you can. Thanks.

Instead of making a yeast starter, could one just use two packages of yeast, let's say the Wyeast activator pack. Would that be the same, or is a yeast starter the better way to go?

I agree with Sam75, your temps are to high. When I brewed my first batch of beer, I fermented at the same temps, also in a plastic bucket. One night I heard a loud bang, and went to check. The top of the fermenter blew off, because the yeast was fermenting so violently from the higher temp...

Ok, I get it, must have had a bonafide brain fart. You are starting your wort kettle boiling, your not heating the mash in the tun. Thanks for your advise, very helpful.

I use a 5-gallon round cooler for my mash/lauter tun. In the method you described, could you boil water and then add it, because of course my equipment is not able to be heated. Thanks

Does any in the forums batch sparge? What are the pros and cons? Is it better to use a sparge arm, or similar device to sparge the grains? Thanks.

I took a look at the link that you provided, D-brewmeister, an I believe it's ok. It looks like little clumps of air bubbles, like in the pictures at that website. Thanks for everyones help.

OK, I primary fermented a Kolsch style ale for seven days at 65 degrees. I had very good fermentation after 4 days it was complete, and I let it stay in primary for 7. I transfered to secondary on the the 7th day. I just checked it today at day 11, and there are some white spots on the top of...

For a five gallon batch, during secondary fermentation, does it make a difference if a 6.5 gallon or 5 gallon carboy is used. I know it makes a difference in wine making where you only want to leave a couple inches of air space, but does it matter in making beer. Thanks

Has anyone used ale yeast instead of lager yeast in a recipe? I do not have the temps required for lagering, and heard about using an ale yeast like german ale yeast instead of the recommended lager yeast. Does it work? How does it differ in taste?