So you all convinced me on the keg route - I went ahead and ordered 2 of the corny kegs that were on sale. My plan was to eventually upgrade to kegs, but the sale price made them even cheaper than getting a carboy.
I found this snippet from an article on secondary aging in kegs-
Brew Magazine - Ferment in a Cornelius Keg: Projects
Kegs as secondary fermenters
Cornelius kegs also make excellent secondary fermenters. Just transfer the beer to a keg after primary, close the lid, and pressurize it with about 15 to 20 PSI to make sure the lid seal seats properly. Every few days, vent the keg via the pressure release valve. There will be some residual fermentation going on that will create a small amount of CO2, as well as some leftover CO2 that was dissolved during primary fermentation. Not venting this excess gas won't be a huge problem because the keg is rated for pressure far beyond what will occur in secondary fermentation, but too much pressure may cause some yeast strains to prematurely flocculate. This is a bigger issue in primary
fermentation, but could conceivably have a negative impact on bulk aging.
So the next logical question would be - if I secondary in the keg can I get the other equipment (CO2, regs, etc) and serve straight from that same keg, or would you transfer into the second clean keg for serving? Time to put the rest of the keg serving items on the xmas list!