Looking through other threads theres a fair bit of info on natural carbing kegs. Obviously this generates a bit of extra yeast sediment on the bottom of the keg.
What is the general opinion about what to do with it?
a) Leave it there as it's not doing any harm and the first couple of beers poured will be a bit yeasty.
B) Transfer to a second keg to get the beer off the sediment (possibly important for long term warm storage??)
c) Adjust/bend the beer out shank so it doesn't suck from the lowest point in the keg.
d) Other (other suggestions)
Additionally, does anyone use the keg temperature 'smartstrips' (http://www.micromatic.com/part-pid-SS100.html) that show the keg temp and volume remaining? Are they worth there weight in gold or not particularly useful? I can imagine the volume strip being handy when you can see the kegs in place but positioned where you can't lift them. Although, you have to wipe them with a warm cloth to 'activate' them to see the level, which you could do without the strip and then feel the temperature of the keg to get the level. Any thoughts.
What is the general opinion about what to do with it?
a) Leave it there as it's not doing any harm and the first couple of beers poured will be a bit yeasty.
B) Transfer to a second keg to get the beer off the sediment (possibly important for long term warm storage??)
c) Adjust/bend the beer out shank so it doesn't suck from the lowest point in the keg.
d) Other (other suggestions)
Additionally, does anyone use the keg temperature 'smartstrips' (http://www.micromatic.com/part-pid-SS100.html) that show the keg temp and volume remaining? Are they worth there weight in gold or not particularly useful? I can imagine the volume strip being handy when you can see the kegs in place but positioned where you can't lift them. Although, you have to wipe them with a warm cloth to 'activate' them to see the level, which you could do without the strip and then feel the temperature of the keg to get the level. Any thoughts.