Thanks for the reply glisade.
I've been leaning to a removable false bottom, much like a brewery mashtun. This way I can sparge and produce in a similar way to a brewery for my wort. I figured a lot of people would be doing a grain-off ferment based on how scotch is produced. I've been trying to find information everywhere but it seems it all follows the same pattern. This industry, like many others, will continue down paths because "that's how it's always been done", and I'm still hoping for a difference based on science or some anecdotes.
As for the barrels, I'm with you on the naming. I heard a rumor on the new/used debate for this category may also end up trying to mimic scotch in that regard. I'm not sure how that will happen, but the topic of this category becoming an official one has started and was actively talked about at the ADI conference in Denver this year.