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Same reaction in Brunswick! I've ordered these [emoji23][emoji23][emoji23] http://www.ebay.com.au/ulk/itm/221706842170

Pro-tip, don't ask for these at a chemist in downtown Footscray. They'll try & give you a sharps kit!

They do belong together :-)

Mine arrived today, thanks Yob. So is the consensus still 2ml per keg? I have a DSGA that I hopped with simcoe & mosaic waiting for a free keg. The hard part is deciding whether to go with citralicious or the Geronimo

Shared this on the "Sour beer Victoria" Facebook page. May be some brewers who are interested

Edit: duplicate post

Price dropped to $50 as it's not cooling properly (according to the ad).

Hi Yob, How many 10ml syringes will fit in a 500g post-pack? Cheers,

First glass of this beer, lovely and tart. Finished at 1.002, so bone dry. I fermented at 18C until it dropped to 1.010 then bumped up to 23C while it ripped through the tail end. Subsequently it's a pretty clean saison ferment. Distinctive yeast flavours, but nothing off the hook. While I love...

first ever Pilsner Mandarina Bavaria saison

Yeah, you're right, I'll run with it

Making the rye version on the weekend, but want to use Munich instead of Vienna bc I have some to use up. Not sure whether to sub some out for more base malt, or just go with 20%. Edit: rye, not eye

What late additions did you go with? As above I had 28g of mandarina at 5mins and the same at flame out. Way more late hops than I'd usually throw at a saison.

I thought the whole point of kegging was to make it harder to count!

Cheers guys! Will sand & prime [emoji52]

Didn't want to start a new thread. Has anyone had the chalk scrape the chalk-board paint off your fridge? Should I have used a primer? Another coat? Not really sure why it's happened. A very light touch doesn't scrape it off, but the normal pressure you'd apply to a blackboard does.

Yeah, I'd ditch the sugar and mash low. 3711 is a beast and I've always had it finish below 1.005 without simple sugar. Using Danstar Belle. I have found 3711 a bit more interesting but I'm after a comparably clean ferment with this recipe and I was pretty impressed with how voracious it is

I should also say, I would normally use vienna instead of Munich malt. I have some Munich to use up, so I'm going with that at a reduced rate (may up this). Really just looking for a subtle depth/dimension to the malt profile and maybe a touch of colour.

Sour grapes is effectively acidulated malt. I believe it's Pilsner malt with lactic acid sprayed onto it. It shouldn't affect the flavour but does lower the mash PH, which I'm hoping will be circa 5.2. I've stopped adding simple sugar to my saisons because with Belle or Wy3711 I always finish...

Scratch the 90 minute boil. Just going with 60