I understand that all of these storing options exist, though I have never used any of them. Since hardneck will easily keep for 4-6 months (in a plain, brown-paper bag in a pantry), softneck for 6-8 months, and Creole for 8-12 months, I simply have never seen a reason to store them any other way. Though all that I grow are heirloom and are considered "gourmet" garlic varieties (and grown organically), the Creole is the "King" of the garlic varieties. It keeps the longest, generally has the most flavor and pungency, and keeps its flavor/pungency when cooked. The only real advantage of the hardneck varieties is that it can be successfully grown in northern climates where the other varieties of softneck and Creole might not grow well if at all. If someone wants to braid the garlic, softneck varieties are what you want to look for.
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