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I must have missed it, but what is the ABV?

Looking forward to that, I think I might save it till Christmas. Seems appropriate.

6 @Liam_snorkel - peppercorn saison. Appearance: Moderate golden colour. Fluffy head on pouring, quite stable and white. Stuck around for a bit, but has receded down to a tiny rim. Aroma: Saison esters. Spiciness, like coriander almost. If the peppercorn is mixed in there I think its mixed in...

Yeah good stuff, its totally a beer I'd never be game enough to make. So its good that I can try it without having to have the risk of a keg of it.

13: @Parks Mango Chilli Saison - first cab off the rank because of the fresh produce added. Appearance: Dark golden, good carbonation, not a huge amount of head but persistent. Slight haziness to it Aroma: Chilli, potentially saison esters, sweetish smell not sure if malt or mango. Flavour...

Yeah I am tempted to blame this tick, must have been that thing.... but need a neat little glass like you had Earle.

Yeah I've found one, but I am paranoid that I must have missed them somewhere because of the sheer number you've had roger.

Thanks for my first swap guys and gal. I shot off early this morning as I had probably one of the worst hang overs I have had in a good long time and honestly just felt like a good shower and a proper pass out some where. I think the array of beers I've sampled from everyone is absolutely out...

Yeah I am bringing a keg of old ale/something around that ale, as well, I have a pluto gun but no gas, though its fully carbonated.

Yeah got 1kg of bacon and a dozen eggs coming with me.

I can bring bacon and eggs. Since that just screams breakfast to me.

Schooner is too much?

Man I am going to go ogedei khan on the sampling. https://en.wikipedia.org/wiki/%C3%96gedei_Khan#Character

So just to confirm, we are bringing our own bits to turn the lovely chilli into something of our own creation? Such as chips, wraps, whatever.

Holy shit that sounds good. Man I feel I should be upping my game then. Wonder if I should bring my keg of aged barley-ish wine. Though I have a feeling at 8.6% it might get messy quick. Thoughts all?

Hard to say, have you measured the SG a couple times to see if its stable or not? I totally have beers that have finished fermenting within 10 days, but I do routinely use starters and measure the SG to see if its stable. Though I have had bigger beers that have taken longer

To my mind there is only one party talking about the real issues here. Do I hear a ticking? ******* crocodiles.