For a few days there, the Gruit was smelling a bit like a fart as it was fermenting along. However, over the course of the last couple days, it has developed a nice herby smell. I know that herby is not a word, but it isn't an earthy smell, and it isn't a bouquet either, so I settled on herby.
It still is fermenting and off-gassing rather well, which is surprising as it has already been longer than most of the beer I typically brew. So I am fascinated by this new process. Two more weeks and I will be transferring it to the secondary. Then two months and into the tertiary. Three stages, that's new as well.
