Yeasty Kegs, Dip Tubes, and Suckback

[Ozwald]

My serving keg is my bright tank. I don't crash the fermenter, it goes in the kegs at 62-70 (depending on the recipe), into the kegerator, put on low pressure. In 5-6 days I pour off the first pint & start drinking. Done. No extra work, no extra cleaning, no extra vessels, no suckback, no O2, no modified kegs/diptubes, just perfectly carbonated crystal clear beer. Why make it harder than it needs to be?

[hoodie]

I cold crash for a couple of days, then transfer to a keg and add gelatin. That helps with yeastyness and clarity