Batch Size: 0.8 gal
Boil Volume: 1.5 gal
Calculated OG: 1.060
Measured FG: 1.009
Estimated ABV: 6.7
Calculated IBUs (Tinseth): 27
Pitching Temperature: 70F
Yeast: Unknown Bread Yeast (saison and bread yeast added after primary fermentation)
Fermentation vessel: Gallon Jug
8/30/11: Gravity is at 1.017. Pleasant, mild aroma taste, mostly roasted grains. Some esters. Tastes unexciting, but no noticeable off-flavors.
Added dregs from The Bruery's Saison de Lente (contains brettanomyces).
11/11/11: Gravity down to 1.011. A lumpy white pellicle has formed. The smell is intoxicating. Funky, citrusy, geuze-y notes, presumably from the brettanomyces, dominate the nose, with a hint of spice from the saison yeast. Taste follows, with the addition of some roasted grains and malty sweetness. Time and infection has definitely improved this beer (though I do feel a bit strange drinking what looks like mold).