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My house is nominally 25 deg and if i cool and ferment an ale say at 20 deg then bottle it, what temp should it be stored at? Same goes for a larger if it was fermented at 15 deg. Would this ruin the beer like when a commercial beer goes in and out of the esky?

Well it's bloody hot up here in the pilbara and it doesn't get cool enough in the winter to brew a larger. I've researched different types of fermenter chillers (not wanting to get another fridge) and thought i would build a styrafoam box and place a peltier cooler/fan in the lid. But i don't...

I've bought some plantation rum oak soaker chips, a tin of porter, some crystal malt and some hops. I've seen a few suggestions for what is about to be created but has anyone actually tried to make their own Oak or Wood Aged Beer? what have been your results and what have you used?