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Thanks Charlie..

Anyone want a Keg King Series 3? Needs re-gassing and a beer font. I have upgraded to SeriesX. Pick up from Eltham 3095 and if no interest it's going to tip.

Hi Malted Mick, yes, yes and yes...Looks like Series X time.

Hi All, took a week off in southern NSW and before i left, I powered off (we have frequent power outs) my Series 3 Kegerator (KKing) which had been hosting 3 kegs successfully for 6+ years and effortlessly stayed around 3-4 degrees. Got back yesterday, turned fridge back on, unpacked etc...

Hi mate, cold is fine, I CCrash for two days then transfer to my 2 x serving kegs and into kegerator. Let bottles raise to room temp for bottle conditioning to be effective.

Also keen on his Ale malt.

I would be on brew number 30 with my current US05, originally 2 dry packets; I do 40L batches is a 50L sankey keg under pressure. As mentioned cleanliness/sanitation is so important you need to be anal about it. 24 hours before pitching I always make a 2L starter (.4mL slurry) with 200g of DME...

Hi all, I've been kegging for a while now and no longer bottle but can't bring myself to chuck'm, 10 only, will be nice and clean. Pick up in Eltham, Vic, so PM if interested.

Long neck Coopers, perfect for homebrew

I do all my ferments in a 50L Sanke Keg @ 19C with Spunding Valve set at 8-10 psi. After a week I attach pouring tap to the coupler to double check FG then drop temp to 3-4C. Two days, pour carbonated sample, may be 2 then transfer under pressure to my 2 serving corny kegs. You cannot get better...

I let pressure build to just over 12, sometimes lower, then open spunding valve to maintain the 10-12 psi range. Slightly higher ferment temp upwards of 21-22C give a quick ferment 3-4 days...then 5C cold crash and ready to drink.

I have been pressure fermenting (40L batches, temp controlled 18C) for over 2 years now in a 50L sanke keg.....10-12psi at most using recultured US05; never had a prob, fast and efficient, magnificent product!!

Pick me

Interested, thanks.

Also, I also catch the F or G train to "Other Half Brewing", 195 Centre St, Brooklyn. There later this year... :cheers: Brooklyn Brewery is a must of course.

NYC - 127 W 43rd St, Heartland Brewery & Bar

Sorry been travelling...the full malt taste, the hops, aroma/flavour for a lot of guys is hard to enjoy/appreciate...I was one once. I have recently brewed a "Bright Ale" (from recipe area) using mainly german style malt so see how it goes.

US-05 with starter..got the recipe from "Brewing Classic Styles" so an American Style.