In my ongoing quest to find better/different/faster/easier ways to brew beer, just today I brewed my first batch (basic cream ale) that will ferment in the keg. I own two 7g fermonsters, but hae been intrigued with the idea of fermenting/serving from the keg. I have a blowtie spunding valve that I can use to pressure ferment, with the gauge. Any helpful comments as I embark on this journey?