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Time After Scrubbing
So I don't quite have everything I need for my keg set up yet, but I do have a couple of Corny kegs lying around. Would it be possible to use these as secondary fermentors to free up room for more brewing? 
Any thoughts on this would be great.
It is quite possible to use the kegs as secondaries assuming they hold pressure. It actually makes it much easier to transer the beer into another keg for carbonation, with the addition of a "jumper cable". Or, I have heard you can dispense the beer from the same keg, you just want to shorten up the draw tube about 0.5 inches to decrease the sediment pickup. I would probably advise racking out of the keg just to avoid the hassle, but know that it is possible 
Just as Aspen said, it is possible and I know of a lot of people who do it. There is increased sediment in the beer, but most of the people I know don't worry about it and just dump the first glass or so, as this has most of the sediment in it.
Increased sediment in beer from a corny? I've never heard of that. I suppose so, but I really don't see why that would happen.
I personally have never done this, but I echo the statements already made. It seems there are quite a few who use their cornies as a secondary.
The extra sediment is the what is normally left behind when you transfer the beer from the secondary to the keg. This is only an issue if you are going to secondary and serve your beer from the same keg. If you do secondary your beer in one keg and then transfer to another keg for serving, then you won't have any additional sediment.
Ohhhh you're talking about the trub. Ok I follow you. My mistake. I automatically assumed that after the brewer uses the corney as a secondary, he would rack it again into another keg.
Nice! Now I'll have two extra fermentors... hmmm what to brew, what to brew?
I have no shortage of a list of what to brew. This weekend is likely going to be my lemon beer. I wanted to brew it a few months ago, but got caught up in a move. After that is blackberry wheat.
In no particular order, I plan to brew lemon, blackberry, hefeweizen, amber ale, pale ale with some hop character, and try a porter. Time is my only enemy.
I think my next batch will be a nut brown ale. I have so many different types of beer I want to brew. My main limitation is Fermentor Space. I've got three going now, but I'm trying to get a hold of some more 5 gallon buckets. I think by the time I'm satisfied, if I ever am, half my room will be lost to fermentors.
it seems better to rack into another keg before force carbonating, if for no other reason than you want to shake up the wort as much as possible when carbonating, and this would stir up the trub too much. it may settle out again, but it is counter productive to all the shaking you want to do, to increase the amount of gas the solution will hold.
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