Gruit Ale update

Hello everyone- time for a quick update on the Gruit Ale process. I brewed the Gruit Ale several days ago, using dark dry malt extract, rehydrated dry brewer's yeast, and these herbs:
Sweet Gale (2 grams)
Mugwort (1/5 oz)
Yarrow (1/5 oz)
- to make a gallon size batch.
And after 5 days of fermenting, it stabilized at about 6% alcohol content. Time to transfer over to the gallon jug to dry "hop" ("dry hopping" is the term for letting hops sit in the beer as it ages, before bottling, to provide aroma and richness without adding bitterness). Here's a picture of the primary fermenter next to the herbs sitting in the jug. I used a little bit of mugwort and yarrow, along with a hefty scoop of our Saturnian herb, Wintergreen:


After getting the herbs in there, I slowly transferred the beer into the jug. Now the herbs will steep while the beer ages and gets nice and rich- a few weeks.

Assuming nothing gets contaminated, the beer should mature into a rich, malty concoction with unique herbal notes and a slightly minty aroma. Expect an update when it's time to bottle!
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