The Summer Wheat w/ Apricot batch was brewed on 7/12, it had over three weeks in primary, and has been cold crashing at 32-35F for weeks since ...
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Tonight I figured out what's boggled me about keg and beverage tubing and connections. It's the variability between 1/4" and 5/16" connections for liquid and gas connections, compounded by the 1/4" flare versus barb connections, and the icing on the cake, the oetiker clamps requiring a crimp tool I didn't have ...
By the time tonight was over, and after ordering some miscellaneous crap to build out the connection tubing between the gas distributor and the other crap, I realized that I could throw the 2nd tank in the keezer w/ the flare connect gas posts connected to each of the flare hook-up's to the dual regulator that's ultimately there for the BeerGun ...
So now, I can polish off that chocolate maple porter - which is sadly quite light now at it's serving pressure, while force carbing up the Wheebz saison and the Summer Wheat w/ Apricot BBS brew from above ...
That lets me begin to rotate pours, so I don't hammer one - like I did the porter - for lack of options.
It buys me a little time so that I can do a nice job - installing the quick disconnects and distributor block - for the single-regulator keg, to free that second dual-regulator tank back outside the keezer, for bottle filling via the Beer Gun, and to provide pressure for closed-system keg-to-keg transfers and pressurized fermentations.
I also figured out the additional tubing and connectors to transfer contaminant-free from the plate-chiller through a 150-micron 304 filter in a #10 housing directly into both posts of a corny keg using the keg washer ditty from morebeer below.
I believe I'll be able to pre-sanitize and close w/ a lid and pre-chill kegs the day before now, and then pump the chilled wort into the keg at the end of the brew session without so much as ever opening the lid on the kettle by pulling the pin on the corny lid while filling.
It's elegantly simple - chilled, filtered, oxygenated wort that never sees the outside air after flame out.
Cleared the final hurdle.
The only things I'd like to eventually add are a bigger (15 gal Bayou Classic 1060) kettle w/ element (that I'd use on the stove for the boil + electric element w/ pid controller), a secondary regulator so I can have different pressures for each keg in the keezer, and some dry hopping/hopback gear IF I turn out to like the Citra, Galaxy, Amarillo type hop flavors, for split batches.
Basically, though, it's all good, already!
CHEERS!
... gotta get to that WLP940!