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If buying a keg from Craigslist, how "legitimate" should I expect them to be?

I found a 15.5 gallon keg for $50. Seller just told me that there is some skunky beer left in it. Is that going to be a problem if turning into a keggle? Will it be easy enough to clean it out sufficiently?

Thanks for all the input. Just found one for $50. He also just told me it still has skunky beer in it. Is that going to be a problem?

So I'm at that point...I've brewed enough (for me) extract batches that I'm ready to move up to all-grain. I, like most, am a DIYer and want my hear to reflect that. I NEED a keggle! I have contemplated purchasing a relatively cheap 8, 10 or 16 gallon kettle with ball valve and thermometer...

Yes, I took an OG reading but for some reason I have not had the best luck with gravity readings. I am really trying to refine my processes as I want to go all-grain soon (maybe next batch) and want to have that all "perfected". I am also considering a Big Mouth Bubbler (suggested here) with a...

Brew day was Monday; no fermentation at 8:00 am on Tuesday; fermenting at 7:30 pm and Wednesday at 8:00 am but not at 7:30 pm. When I say fermentation I mean bubbling in the airlock. Is that short? Do I need to repitch? Give it time? Help needed! Thanks!

Last question of the night...I promise. Is it better to see the fermentation process? i.e. clear fermonster vs white opaque bucket? My biggest struggle to date has been gravity readings so I'm not exactly figuring when it is steady.

I use a 6.5 gallon bucket with an airlock. Do I need to consider the fermonster? Is there anything wrong with the regular glass carboy (6.5 gal) for primary?

That's one of those wide mouth plastics? What are the advantages?

Good to know. So what type of fermenter do you use? Plastic bucket or glass carboy or other?

"Easiest?" I guess it's always sounded like it should be complicated so I just filed it under, "will learn more about down the road." I'm assuming it improves fermentation somehow?

I am new to the forum and have been searching for the topic of secondary fermentation. I notice you mentioned it here. Can you point me in the direction of a thread or discuss pros and cons? My fifth batch overall (a hoppy wheat) is currently in the primary (brewed yesterday). I have transferred...