Originally Posted by Bangbang
Ok...I have found that there is no need for the secondary fermenter. The nore you expose your beer to air the better chance you will ruin the batch. Use glass only glass. Make sure you use the proper yeast for the type of beer you are using and sanitize everything with bleach. Its cheap and it works. I have also found that I do not have to boil the wort as long as I keep it up to 180 degrees(pastueriziing) for about 15 minutes. This avoids boil overs. Always watch your beer during heating to avoid a boil over.
Sometimes there is a need for secondary fermenters, especially with lagers (Need to get the beer off the inactive yeast / trub to avoid off flavors). For ales, especially quick ines like a special bitter, you're absolutely right. Cask ale finishes fermenting in the cask, which provides the slight carbonation.
I too prefer glass carboys, but do have plastic buckets that I use for primary ferements with no problems.
For the shorter boil, I wonder if you are using hopped extract? I brew all grain, and would have trouble getting the hop untilazation I need. I do know of extract brewers that do shorter boils though.
Just like everything else in brewing, if you're happy with your results, do what works for you! :D