I had that particlar one in a glass carboy. I also use a bucket as primary.
+1 to see the above recipe (AG). I will post my recipe and mash temps tonight for any other suggestions on the original topic. It is dry hopping right now in a keg. Dry hop schedule is 6 days. Would it make sense to remove the hops a day 6, seal the keg and purge of room air and let it sit for a month, recheck gravity and if stable, go ahead and cool and carb?