I use my cornies for primary and secondary. I just remove the guts from the poppet and the gas in connector then hook up a blow off hose. I use a foam controller to keep the krausen down. I then transfer to a sanitized and purged keg when fermentation is complete - usually about 2-3 weeks. As this point I can prime for natural conditioning or pop it in the serving fridge with a gas line and it is ready to go. For low gravity beers like bitters I will install a spunding valve after 2 days of fermentation and allow the remaining fermentation to carbonate so I can have a beer brewed and served in about 6 days. I just cold crash overnight and then counter pressure transfer to a second keg and it is ready to serve.