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I took a schooner to my first swap. A pot seems like a good size after that.

Directions for those that don't spreadsheet:

Just to confirm, dinner is all included for the $10. I have wraps, chips, chilli, corn, guacamole, and black beans all sorted. Only thing you need to bring is optional chilli sauce if you've made some and coriander if you happen to have any in the garden.

And the chilli is officially on. 4kg pork mince, cumin, coriander, smoked paprika, slow cooked in passata and stock.

Can you put a spunding valve on it and measure the pressure it's at now, along with the temp? 2.4 volumes shouldnt be overcarbed at all.

If anyone has coriander growing, can they please bring it for the chilli? Also don't forget to bring some chilli sauce if you have some (and I know most of you do :))

18 degrees and 26 psi should be 2.4 volumes, so you should be ok. I'd have a look in your pick up tube, it may be clogged with hops, hop sock, yeast, whatever.

Fair enough. All I can say is have very few issues transferring and then serving immediately with my keezer gear (either taps or Pluto). The only time I have had issues is when I get hop matter clogged in poppet, or hop socks jammed in the end of the dip tube. But if you've transferred already...

How much line on your gun? Evens though it stays cold you still need to have a decent length to slow the beer down.

I will have a co2 bottle with a spare disconnect fitting. Will probably be a ball lock.

Fashion I guess. I'm looking forward to the new England IPA swap, though that would annoy as many people as it would impress I imagine.

20 at this stage, but it may change. I'd take as many as you have just in case, and you'll get your spares back (or can arrange side swaps).

Righto, preemptively I've taken Motabika off the list and put Madpierre's second beer on the list. @nickxb just needs to confirm his beer. With he and evoo4u's second swaps, we're looking at 20 bottles each currently. List will be frozen at COB today.

I put the gas bottle on the kegmenter and set to a few psi above my serving pressure. I put a spunding valve on my corny, and set to about 5 psi. I let it transfer while I have the corny sitting on a set of scales so I can monitor the level. Takes about 10 mins. Would go quicker with a...

Would rate one of the IBT-4XS, sharp looking bit of kit.

Can you just go ghetto and clamp some silicon hose over the end and use a hose clamp to provide the seal? Not sure how you're doing the take off though to get the chilling water in/out though, so this may not work.

We just did a bulk buy on the mash master, so you're likely to get a lot of recommendations for that. I haven't used it yet but I love it already, it's a solid bit of kit. Also check out the second hand EOI mill thread, as most of the guys who bought the mash master will be off loading their...

I'd say essential, rather than helpful. Transfers can be an absolute nightmare if you haven't shortened the dip tube enough, and/or your tube gets clogged with hop matter.

For example, using this chart: http://kegking.com.au/wp/wp-content/uploads/2017/06/KEGKING-Set-Forget-CO2-Carbonation-Chart.png Say you were chasing 2.2 volumes of CO2 as your desired carbonation level and you're keezer serving temperature is 5 degrees C. Reading off that chart you'd need 10...

It generally takes a while for the pressure to build, but your yeast is doing stuff so you've just got to trust it. If you're using the keg king spunding valve, the numbers stop at 15. I ferment at 10 ish psi for a while, and then as I start my d-rest I'll dry hop (if dry hopping) at that...