I like the idea that you can just mix dextrose and a can, pitch the yeast and close up the lid, add the spun ding valve and you are brewing. Two-three weeks later you can tap straight out of the 30L chubby and it dispenses from the top of the beer and tastes delicious. Now the important thig is to pressurise the the 30L chubby with CO2 and spray with soapy water to make sure there is no leaks and take the same opportunity to set your spun ding valve to your desired pressure and off you go, brewing and dispensing out the same container.