Ass-Saison still smells a little bit like, well, ass. Saissasson? Dunno. But the stank is slowly dissipating, so maybe I'll still bottle it. I kind of hope so, because, aside from the whiteboy funk, it's got this sweet fruity peachy thing happening that the previous Saison didn't. Probably from fermenting at mad Virginia temperatures.
My attempt at making Oberon, complete with Bell's yeast, looks like it's about done fermenting. Maybe bottle it toward the end of the week and get ready to try for the Two Hearted Mojo.
And another amber ale ferments, too.
Half days of school are good for brewing, it turns out.