LOL, well I do have sediment in my glass for the first couple of beers, or a little over a pitcher. It is negligible though, and you still need CO2 to serve the beer. They are right about not having to worry about carbing the beer though. Like Ronco I just set it and forget it. You can make one without the adjustable pressure relief valve, but why if you are making one IMHO. I will say this, if you move your keg any after you start serving you will have sediment again. I leave my sanke until it blows once it hits the kegerator. It is just like the guy said, you don't have to shake or anything. The beer would be sitting there anyway maturing or conditioning for up to a month after primary (for my ales anyway) so why not have it already carbed when your ready to put it in your kegerator? This is why I love it. Also, about the reinheitsgebot and adding CO2. You would be adding CO2 which is not barley, hops, water, or yeast. I say this, but it is a preference for what you want to read into the law for yourself. Plus it doesn't really matter since I think most people interpret it for "no ingredients other than the before mentioned." I do know based on what Kaiser said that a lot of German breweries spund their secondaries, or collect and re-introduce the CO2 when needed. I was new to the idea until I read Kaiser's threads, great wealth of info especially on lagers. I am not saying it is needed, just works great for me and takes another step out of finishing my beer.