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I've barely got 3 batches through my Pico (3rd still fermenting) and I'm already thinking about moving up to a Grainfather for larger batches :pipe:

If anyone reading this thread was on the fence about buying one of these: "Dear Fellow Craft-Beer Lover, It has come to my attention that you are not able to acquire and drink the freshest craft beers from brewpubs around the world. I feel for you! I want to share my newfound happiness, because...

Crap, I didnt even think of that! The big ol' barb on the end was throwing me off :)

Anybody know if it's possible (and what parts are required) to convert the included regulator to work with a ball lock disconnect?

I was attempting a standard fermentation. Not sure of the exact temperature, I just remember the thermometer sticker being in the "too high for standard fermentation" range the first 3 or so days. Speaking of this sticker...can you leave it on the keg? The manual says not to put it on a hot keg...

Where are yall finding info about the "Deep clean" cycle? I see it listed in the menu, but there's no mention of it in the manual I received with my pico. I emailed their support staff a couple weeks ago asking about it, but received no response. *edit* I also brewed the Buffalo sweat and found...

Yep, the keg disconnects are standard ball lock, nothing special about them.

Moved to serving keg and started the force carbonation process. Collected the first pint or so of runoff from the fermenter in a glass and sampled it. Smelled like stout and tasted pretty much like a stout, so that's good. Noticed a very slight sour taste but I'm going to blame myself for that...

Brewed the Buffalo Sweat on the 20th, I'll be carbonating it tonite. Started with this recipe because I dont like stouts all that much so if it comes out gross I wont miss it too much if I end up having to dump it ;)