Beer kegging

This past week we kegged two batches of beer we had brewing for a party. It was a learning experience.
First, for a nut/brown ale the primary fermentation goes faaaast. And a secondary immediately after is probably required to keep the beer from tasting yeasty. I’d imagine this lesson can be generalised to anything where you’re not actually meaning to make a yeasty beer.
Second the sockets on the tops of soda kegs are bit tricky. I broke the threads on one of the sockets, so we’ve now got one less keg (or a few more extra parts depending on how you think of it). The tiny input “pipe” under the socket comes out easily and this can go unnoticed. The output pipe/hose is long so you notice if it starts to slide. Without those, you’re missing a rubber gasket and some vertical displacement inside the socket. This means tightening the socket to get it to seal (without the bit of metal from the tube top and its gasket) will damage the threads. Oops.
To me it seems easier to clean bottles than the kegs. And lacking a kegerator, it’s much easier to store/chill bottles. But for a large party it seems like the keg will be easier especially now that I’ve learned how to break a keg.
The nut brown ale was somewhat yeasty in flavour. The belgian wit was really quite good and I’d like to start a batch of it to bottle and consume over the coming months.
In the meantime we have to have a party or something to finish off the bottom third or so of each keg.