Hey Chaps,
Today I bottled this. Brewing it was a challenge, I couldn't get rice hulls. 40% rye in the bill lead to loads of gelatinous gunk in the wort. A very stuck sparge. Lead to over an inch of trub in the fermenter.
I brewed it with Belle Saison (dried saison yeast). I've never smelled anything quite like it, I was wondering if you guys could tell me if it's the yeast (never done a saison before), the high proportion of rye, or some sort of infection?
It's got a slightly fruity aroma - peachy, lemon, perhaps a little pineapple. There's a good whack of something almost smokey, but not smoke. Taking a sip leaves a sensation in the back of my throat a bit like a cigar might. There's spice, a little like pepper (no pepper in recipe).
Is all this normal? Cheers guys.