I've been fermenting a sour for a year now. Next month it's time to put it on some fruit in a secondary. Unfortunately I was planning on just buying a glass big mouth when the time comes and this virus shutdown is making it tough to get one. I can get one but I'm too cheap to pay for shipping and local suppliers don't have them. I could use a carboy but I don't like the idea of jamming fruit into the narrow bottle neck and really don't look forward to trying to clean that out. I have a corny I can use but I wasn't sure if it was a good idea to have a sour beer sitting in a metal keg for the next 6 or 7 months. Do you think a corny keg is okay for a sour beer secondary? Am I making a mountain out of a mole hill and I should just use a carboy? I could also use a plastic fermenting bucket but also wasn't sure if plastic was a good idea for sours.