Actually i might have missed something. I thought making these was basically the same as any other beer. How long to they take exactly?
They're done when they're done. You'll have to rely on your taste buds to tell you when they've hit the level you want. The Saccharomyces
will be more or less done in a couple of weeks, the Brettanomyces
generally takes longer to get the flavor development most people are going for. The Lactobacillus
can work pretty quickly, given the right conditions. I've aged my Flanders for over 2 years at times, but you generally don't need to wait that long. One year is enough time usually, and some people do well with 6 months or less.
I have heard that about the plastic. So it is not true for glass, right? I can use the glass for different beers?
The glass should sanitize fine. The plastic should too if it's sound tubing, but it's really not worth the risk. Invisible cracks are like canyons to the critters.