Counter pressure bottle filler
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The Kegland filler takes time getting used to and as far as I know, only works with crown cap bottles. If you want to fill PET bottles with a screw top then usingva carbonation cap is cheap and easy.
Have a search on YouTube, there are plenty of videos showing the different methods.
Have a search on YouTube, there are plenty of videos showing the different methods.
Thread 'Nukatap with Pet Bottles'
https://www.thehomebrewforum.co.uk/threads/nukatap-with-pet-bottles.101228/
I only use glass bottles so not an issue really. I think it is good from the point of view that it will fill bottles of varying size. I use 33, 50 and 75cl and will not actually be filling from a beer tap but from either a keg or straight from the fermenter. I will give it a bit of thought though as said look on youtube see what others are doing with regards to bottling.
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Nice and easy to use and clean.
I don't remember seeing that. I'll have to try it
I don’t routinely bottle, only occasionally but found the Nukatap a bit of a challenge to use (could be me 
). I created a fixture that made it a lot easier to use.
https://www.thehomebrewforum.co.uk/...ressure-filler-the-complicated-method.103137/
). I created a fixture that made it a lot easier to use.https://www.thehomebrewforum.co.uk/...ressure-filler-the-complicated-method.103137/
To be honest if you want to bottle oxygen free/reduced straight from any container that is not under pressure use gravity and a rubber bung with three tubes through it one for gas the other for beer one very short to vent... job done 
Does this work with carbonated beer or is it only for beer that's going to carbonate in the bottle?To be honest if you want to bottle oxygen free/reduced straight from any container that is not under pressure use gravity and a rubber bung with three tubes through it one for gas the other for beer one very short to vent... job done
Only for beer you would carbonate in a bottle. Basically you are flushing the bottle with CO2 then filling to the desired level then capping the bottle. It would not be totally oxygen free but it would be very much the same as the other device because you have to purge and then lift that off the bottle too. The other divice is for pre- carbonated beer and requires the vessel and the bottle to have the same/ similar pressure to stop foaming too much but that foam does help keep oxygen out of the system. Well thats my take on it anyway.
edit you could bottle pre carbonated beer but it would be messy because of the foaming.
I have a "The last straw" counter pressure filler which took a long time to get used to and is a bit fiddly and difficult to clean, bought a Boel iTap a while ago (not easy to find now as was Russian owned) and is night and day improvement, its actually a joy to use. Its a bit more pricy but definitely worth it if you can find one for sale.
I am told there are plenty of Chinese copies available.
[Edit]
There is a website in Portugal selling them https://boel.company/itap-keg-tap/
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My supplier does this filler... but 90€ to fill a few bottles every brew? I have decided to stick with my standard bottle filler but purge the bottle prior to filling.
https://www.rolling-beers.fr/en/remplisseuse/6263-facilitap-filler.html
https://www.rolling-beers.fr/en/remplisseuse/6263-facilitap-filler.html
I've used the Nukatap for about two years now, on both crown cap and PET bottles. Once you get the hang of it you can really get through the bottling. I did put together a fixture to hold it all, which makes it quicker though. Personally I think it's an excellent piece of kit.
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I just use a bottling wand, fill the bottles to within 25mm cap, and store them. Even commercial breweries can't bottle beer without some oxygen being present, apart from those adding a dash of liquid yeast to scavenge the oxygen but even then they can't prevent ingress through the crown cap.
Stored beer kept under 20C will last a few years, even without a dash of yeast to scavenge any oxygen. Those of us kegging before the Fermentasaurus was released in 2017 how many got oxidised beer filling the keg with a syphon from the fermenter? Never even read about it in any forums. Oxygen is a bigger problem for commercial brewers not home brewers who take all the necessary precautions to keep oxygen to a minimum without spending a fortune on CO2 to purge the kegs or bottles, which are never completely purged, there is always some oxygen left in the keg or bottle.
Stored beer kept under 20C will last a few years, even without a dash of yeast to scavenge any oxygen. Those of us kegging before the Fermentasaurus was released in 2017 how many got oxidised beer filling the keg with a syphon from the fermenter? Never even read about it in any forums. Oxygen is a bigger problem for commercial brewers not home brewers who take all the necessary precautions to keep oxygen to a minimum without spending a fortune on CO2 to purge the kegs or bottles, which are never completely purged, there is always some oxygen left in the keg or bottle.
I read a bit of a report on a brewing journal about oxidation and to be honest if you are just a homebrewer reading it you would be worried. The report made it sound like your beer was instantly doomed because of oxygen on the hot side never mind the cold side. However even though these reports are for professional brewers... the same thing does apply to home brewing. Personally I don't think there is a lot most home brewers can really do about the effects of oxygen other than try to minimise oxygen contact at the packaging stage. But it has to be said that home brewed beer is consumed far quicker than commercially produced beer which will in some cases not drank for many months.
My first effort in cold side oxygen reduction is to try closed oxygen free transfers. Essentially using the fermzilla and tranferring to a purged keg in a closed system. In theory the oxygen levels should be very very low. Bottling is much more difficult though even with these special bottle fillers oxygen contact is or seems to me anyway unavoidable for the home brewer.
I think one of the reasons beer oxidation has become a hot topic amongst home brewers is the trend for brewing hugely over hopped US style beers which show the effects of oxidation quite clearly in a very short time. The other reason is that oxidation of beer is being pushed by home brew suppliers to try to boost sales of equipment designed to reduce beer oxidation.
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