I dont see why it would be a problem. Just make sure the sanke tap is sterile and use a spunding valve or blow off tube. Might be a good time to check out the pressurized fermentation thread.
I have also made good beer with water cooler jugs and the old ones were glass if you are lucky...
I bought my pub kegs used for $10 each. They are much different from the ones that exploded. The pub kegs have a big soda bottle inside a heavy plastic shell. the thin inner bottle would blow at a much lower psi than outer shell.
I don't use a cip system under pressure like the pros so I...
I think Pubkegs are good up to 60psi so you can do whatever you normally do to carb.
edit: Confirmed 60 PSI at mfg website.
http://www.rehrigpacific.com/products-and-services/rigid-packaging/pubkeg/brewers
You can control the heat stick with a raspberry pi. They are cheap and DougEdey wrote a web based app already. Check out https://www.homebrewtalk.com/f170/strangebrew-elsinore-raspberry-pi-based-brewery-controller-396627/
I havent used one 10 times yet (I purchased 10 and have only used a few of those so far), but since they were used I did see some beerstone build up. The good news it is really easy to any kling-ons and I use the spear to knock it loose. Then it is just PBW and star san.
I have been using them for about 6 months and I am very happy so far. The sanke spear unscrews and gives you a 2" opening to fill/clean the keg.
You can buy them new here http://www.homebrewing.org/5-Gallon-Plastic-Pub-Keg_p_3197.html but I would check for used ones first.
Check out page 5 of this thread and read on. Then make sure your Raspberry Pi is configured as a LAMP server. To do this I installed Wheezy then ran the following commands from a terminal.
sudo apt-get update
sudo apt-get install apache2 php5 libapache2-mod-php5
sudo apt-get install...
2 questions about yeast preservation.
1) is immobilized yeast at risk when refrigerated? Seems like we could store indefinitely in water as we don't have to worry about them reproducing.
2) would they be shelf stable at room temp in a sealed jar with water? since there would be no food...
Yes, Wortmonger brought this up and suggested this might be the method BMC uses for advanced maturation. He said he might try this with his pressurized fermentation setup but I dont think he has posted anything about that since.
I was thinking, like you suggested, to start in primary for 2...
well we know they can work 4000 hours continuously according to http://www.fao.org/docrep/w7241e/w7241e0a.htm
Also talks about flash fermentation...hmmm