I hope to remove the majority of the trub as it settles and before the yeast starts to settle out. Even though it's not 60 degrees, there should be ample yeast making it's way to the lower neck and I intend to have a racking tube up in the neck a little ways (adjustable) to suck down some of the yeast as well. All up in my head right now... all theoretical. I hope to brew in 2 weekends - a lot of soccer games coming up for my two boys that are on the two soccer teams that I coach!
Also, I looked into annealing. 1000 degrees F is not something I can achieve. You mentioned 'surface annealing'. If you have a technique that is feasible - I am all eyes and ears!
Yep, the glass on the bottom is very thick there: ~0.62" thick!
Yes, I had 2 glass carboys... just in case... good sleuthing there!
Finally, the hoses are used for an infinitesimally small moment of a beers life as it is being moved. I like glass... I am a voyeur when it comes to the process! I saw a challenge, weighed the benefits/risk/cost and felt it was worth it.