Pledge Week at Tappa Kegga Bru!

Well, I made the leap: Last Sunday, I transferred my Northern Brewer brunch stout to a sanitized 5-gallon pin-lock keg and hooked up the CO2 to carbonate (three days or so at 20 psi), then on Wednesday I sanitized the plumbing, hooked it it up, reduced to 10 psi, and pulled the first pint. I purchased the entire set-up (including a mid-size fridge spray-painted gold and a bunch of extra equipment) from a guy on Craigslist, and unbeknownst to me, a small flat O-ring was missing -- as a result, when I returned for a second pint, the system had lost pressure, and a small pool of stout had formed on the top of the keg and the liquid fitting. I remedied that today, with a 40-cent purchase at Northern on the way home. Resanitized, reassembled, and works like a charm! (Photos courtesy of Gabriel Thorp.)

Reducing to serving pressure.

Clearing the sanitizer from the lines -- don't waste too much!

Satisfaction.