Even though I am far from joining the world of "keggers", I have just filled my first (2) party kegs, instead of bottles! Afraid I may have overfilled them a bit, but with the 2.5 bar release plugs I am hoping the worst that will happen is a bit of beer sprayed around the cellar during conditioning. After a decade of trying to find space in the car to take 1-2 cases of bottles for the yearly get together of friends-who-like-to-drink-my-homebrew (depending on vehicle and number/age of children, a challenge!), one of those said friends brought a 5L party-keg to the get-together last year, which got me thinking.....1x space = 2x vol. beer! ....and seeing as 8-10 drinkers a night can easily empty 5L, I don't need to worry about a proper keg...I should be able to treat it like a 5L bottle. ...will see if my theory pans out in ~4 weeks, when I tap the first keg... And now for something completely different... Does old yeast = tar!? I ask, because the brew bucket for the above mentioned brew had a satan's ring that I couldn't even remove via mechanical means (plastic scraper)...and what I did manage to scrape off stuck to all surfaces it came in contact with like the tar baby from Uncle Remus (yes, I am that old ) I am new to bottom fermenting yeasts, and in this case W-34/70, but I have the feeling each subsequent brew got "stickier"...(I harvested and reused the yeast via starter 3 times). The attenuation seems to also be a bit on the low side in comparison to the last brews, even though the starter went gangbusters... I am definitely pitching new yeast next brew, but wondering if this is "normal"...?