Thanks for your thoughts, that clarifies alot for me. Certainly a mistake not worth making again. Cheers.

Thanks for your thoughts August, It was just an extended airlock. (Blichman Conical Fermenter) And yes just plain water, the only reason I asked the question was the water was sitting in my fermenting fridge for 10 days at 20'C. Nice place for bacteria to grow. Should I chill both kegs, my thoughts were remaining yeast would eat any bacteria left in the keg. Am I correct in saying once you chill beer yeast stops working?

So you don't think allowing the beer to sit around 16'C will let any yeast eat away at any bacteria? Thanks