Originally Posted by Oldsock
You can certainly bulk age in corny kegs. Good idea to vent them every few weeks until you get a feel for how much pressure is building up. Kegs are more difficult to re-sanitize than carboys once the microbes get into the nooks and crannies, I have a couple that are designated sour (for serving).
I have seen this asserted, kegs harder to clean, but I'm wondering what the practical result is... Next beer goes sour or has Brett flavors?
I've only seen that Devil yeast thread, but it seems hard to beleive that a good keg wash with pbw, and hot water and sanitizer on all parts won't clean it up.
Any one else seeing trouble or just being precautious?