Originally Posted by IrregularPulse
Not to mention aging something that like for very long would most likely make it difficult to get the smell off the palstic to use for something different.
Here, Here. I can vouch for this. I made 2 gallons of Garlic wine (if you wanna know why read some cooking books) and for the life of me I cannot get teh smell out of the plastic bucket that I fermented it in. The plastic will, over a long period of time, take on the aroma of what is sitting in it. Theres no way I want my wine or beer smelling like Garlic so it got chucked out.