Zwickel method: http://aussiehomebrewer.com/topic/16907-keg-transfer-made-easy/
That reminds me to better check on mine. Last time I checked it had stalled at 1.030 for a week which I never had before, decided to throw some champagne yeast at it that I still had flying around. Problem was that I had to release pressure from the keg to open and get the yeast in. Pressure relief valve was blocked within seconds, gas out was then also blocked with hop crap and beer out already had been from previous attempts. There was a tiny bit of pressure still releasing from the PRV, so I left that unattended for a few hours, then came back and tried to force the lid open by pushing on it.
Needless to say it took me about 10 minutes of absolute violence, and once I could push the lid in I was greeted with an massive
beer explosion, I was absolutely covered from head to toe in beer and, much worse, sticky hop matter, and so was my wife's car and everything else that was in the garage. Lucky it was raining outside so i just reversed the car out and left in the rain overnight, still had to work on it with the hose the next day though and clean all my fridges, tools and what not. At least my car was far enough away so that it only got a few splatters.
In hind side I wish i had set up a video camera, would be awesome footage. I think I took some photos afterwards but I better refrain myself from posting them here.
To be honest, I'm sure it's all really easy to ferment in cornies, but I'm done with it and am looking at other stainless fermenting vessels. There are a few other things that bug me with cornies too.
I will however still be using them as no chill vessels and then transfer to a stainless fermenting vessel. The plan is then to transfer under pressure back to keg, this can also be done just before fermentation is finished to utilise that last bit of Co2 production for natural carbonation. I have done this many times in the past and know it works for me.