I have a keg of homebrewed Dubbel style beer that is a little disappointing, so I thought I’d inoculate it with some souring bugs to funk it up. But it was already in a keg and pretty well fermented out – why not leave it there? It might build up a lot of pressure so some way to vent it is desirable, such as an airlock.
The first few Google results for fitting an airlock to a 5-gallon Cornelius style keg (“corny key”) looked excessively complicated. I had some old tubing that I managed to stretch over one of the outlet ports by soaking it for a bit in really hot water. The airlock plugged right in.
I’m using WYeast 3278 which has “Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture.” Should be interesting.