No, it wasn’t me. I think I was in the discussion but I quit using carboys years and years ago because of these type reports. I justified stainless fermenters based on the safety hazards of glass though I still use a one gal glass jug for micro batches of mead and cider.
I saw a video of a mead maker who set up a polarized lens to look at carboys thru. Even on the video the stresses could easily be seen.
The conclusion of the video host was that Italian carboys are well made and could last a lifetime while Mexican and Chinese made carboys are inferior due to poor annealing processes. YMMV
Just to pile on: I am also glad the results of the OP’s experience.
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.