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The following is the 'log' list for the Farmhouse Ale.

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May 25, 2011 (9:28 PM)
I'm drinking my second sample bottle right now, and this is definitely better than the first one, which I'd opened on Saturday, May 21, one week after bottling.

This is a refreshing-tasting beer, even though I would guess that at this alcohol level it won't be very thirst-quenching on a hot day. If I focus on the alcohol flavor and swirl it around in my mouth, I can definitely pick it up, at least as an aftertaste. I would probably have guessed more like 6%, but it's definitely got more of a kick than a typical summer beer.

It's got a nice yeast character, actually more mild than I would have guessed based on the hydrometer samples I've been tasting over the last couple months, but definitely noticeable.

All in all, a tasty beer. I hope I will have the patience to let at least a dozen bottle condition for more than a month, to really get their optimal carbonation and flavor.
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May 15, 2011 (3:19 PM)
Bottled the Farmhouse today, and it has a really pleasant Belgian-y taste, with just the right amount of funk/spice, and none of the buttery flavors I had noticed before. I got 47 bottles (12-oz), and FG was 1.007, so it dropped one point over the last five weeks (since adding the WSP001).

It appears that I never logged the OG for this batch, but assuming the anticipated OG was close to the mark, this is looking like it's just about 7.0% ABV.
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April 11, 2011 (9:10 PM)
Finally got around to posting the picture I took when I drank that sample a few days back:

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April 10, 2011 (09:36 AM)
After tasting the hydrometer sample a few days ago, I've been trying to decide what this beer needs, since I wasn't entirely happy with the flavor profile. Last night, I made a spur-of-the-moment decision to pitch some of the Wild Ale I slurry, which contains what I've designated WSP 001 Sayer Date yeast.

I'm going to let it age for awhile, hopefully forming a pellicle and balancing out the fruity/buttery flavors with some funk/tartness.
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April 9, 2011 (12:41 AM)
Just took another sample, still at 1.008. This has got a lot going on, flavor-wise, definitely more than the Wild Ale I, and I would have probably guessed the opposite. Some interesting fruitiness, the buttery taste from before is fading a lot, almost gone now. I think I'd rather leave this for another few weeks before bottling, though, since it still isn't 100% clear, and since I have no reason to bottle it, really. I'd probably call this a Belgian blonde ale if I were handed one and had to guess, though it's not quite right for that either. Good, though, and I'm sure it'll quench many a thirst come June and July.
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April 5, 2011 (10:46 PM)
The beer is finally starting to clear, so I'll take another hydro sample in the next day or two to see how much it's changed. If the answer is not at all, I'll bottle sometime this weekend.
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March 25, 2011 (10:57 PM)
Just pulled a sample for a gravity reading — down to 1.008 — and now I'm drinking it. Definitely a flavorful beer, considering so little went into it. There are some buttery notes that I hope will fade with time, but otherwise quite pleasant. I'll probably bottle this, along with the Wild Ale, sometime in the next few weeks. My main issue is that it still hasn't cleared... I'm guessing one of the four (or five) strains is being stubbornly non-flocculent. I'm looking at you, saison yeast.
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February 20, 2011 (07:46 AM)
Brewed this yesterday, but it was a pretty hectic brew day, so I made some last minute decisions to change a few things. I added more 2-row and decided not to use any sugar (figured it would be too dry that way). I also decided to pitch both a Saison yeast vial (WLP565) and some slurry from the WLP575 portion of the Blonde Ale II. Since almost all the flavor will be coming from the yeast for this batch, if I like how it turns out, I'll definitely start using this as my "house Belgian blend." If not, I still have a couple jars of the WLP575 slurry, and can just use that instead.
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