I moved the Tansy/Mugwort ale to the secondary fermentor this week. Not too much to report on other than the small tasting and aroma at this point.
The tansy heavy beer brewed with Burton yeast is pretty gnarly. It has a super ripe fruit smell with this weird medicinal thing going on. Not many hops were added (4-8 pellets) so this is mostly coming from the tansy. There was no signs of infection or lacto/brett taking place so the tansy is really shining through on this one. The taste was not super impressive but it left that weird sensation on the tongue that we experienced with while drinking the tea during the brew day. At this point I feel the carbonation will provide some brightness that the beer is lacking and hopefully the flavors will meld together a bit more now that it is off the dead yeast from primary fermentation.
The other batch to move over to secondary fermentation was the American Farmhouse ale.
The American Farmhouse ale version is slightly funky with a bit of farmyard aromas going on. It currently tastes like a summer saison with some extra grassy flavors along with that mysterious flavor that the tansy provides. I have high hopes for this one. It seems to be on a path that could provide a unique type of saison with that extra special herb providing some mystery as you drink it.
The color on all of the beers is a very pretty hay yellow. Not nearly as cloudy as the mash was showing us. It cleared up really nice for having 75% of the grains being some sort of oat.
The version we brewed with Brett Brux will sit for another week before getting a hydrometer reading. If all seems well we will move that over to secondary and then just start testing for stability in the FG reading.
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