Went home and cracked open that Farmers' Ale. Nice pffft when I lifted the cap. It's only been a week sitting on the floor at 80-85 degrees, which should be perfect for that Belgian Saison Ale yeast. When I poured it the resulting head was beyond expectation for just a week.
Love that color...about an SRM 14. The head was as thick as any I've seen and really stuck to the glass in thick strips. Very dense. Mouthfeel was good and moderate. Definitely some peppery aftertaste from the peppercorns and the yeast itself. Not much malty flavor coming through, rather a bit bitter from the dry hopping of the Goldings. Last time I dry hopped I used Cascade which has much less alpha acids than Goldings. Be interesting to see how the taste develops overall during the next few weeks. Next time I might eliminate the dry hopping and spices just to see how the base brew comes out. Still a pretty looking brew.