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Throw my name in the hat!

<snip> I'm in Ohio around 800 feet, and my brother is between Carbondale and Aspen... around 7500 feet or so. I've shipped him numerous shipments in glass bottles without any problems. I wrap the SNOT out of them just to be safe.

Brace yourselves... I've got my Christmas 2011 in secondary and I'm working on label designs. It's a Chocolate Porter named... wait for it... wait for it... Santa's Back Door.

Yeah, not exactly a kiddo-safe label, so I labeled half with just a pic of Santa's head! And I about crawled into a hole when my wife showed it to her mother!

Wow. That badger rocks. And the overall design of the label is fantastic, too. Three thumbs up.

I've stopped using any sort of adhesive labels at all, unless there's something REALLY special that I want to give away. I hot tired of de-gumming my bottles. Now days, I print on regular paper & hold in place with a small bit of scotch tape on each side. Easy removal.

I don't even generally label my beers... other than the occacional bit of masking tape with some initials on it in order to help me keep the batches straight. But this last Christmas I made a Christmas Ale that was quite tasty and that I wanted to bottle up and share with friends, so I figured...

Tomorrow I'm trying a wit, and had intended to buy a pound or so of flaked wheat to steep for 20 minutes prior to the boil... I forgot to buy the wheat and the homebrew store, and now it's 10:30 on a Saturday night and I'm SOL on flaked wheat.:(:( Is there a grocery store alternative I could...

Good! Not great, but good. I've made better since... and I've made worse since. The green apple flavor either went away after a few more weeks, or I just got used to it and didn't notice it as much!

Excellent! I use vodka, too (good excuse to keep a bottle on hand) so I think I'll stick with the airlock.

I'm also certainly no expert, so I'm hoping that one jumps in here somewhere. The instructions with the recipie said it reccomended a 9-12 month secondary because of the high volume of fermentables. Not one to argue with a recipe (the first time, anyway) I went with it. Plus... It just...

I hadn't thought about that. I suppose it wouldn't take much in the way of atmospheric changes or even temperature changes in the air to loosen the bung up.

In September I brewed my "Fortieth Birthday Belgian Tripel" with the plan of leaving it in secondary until next August, then bottling it in time to drink it for my fortieth birthday next September. It's been racked off to my secondary for a week or so now, and it looks lovely. My question is...

Yeah, it's s pretty exciting prospect, isn't it? I'll be brewing mine this weekend on my birthday, then plan to secondary for eleven months until next august & bottle. If all goes well, I'll have a good ~8% tripel to drink and share next September on my fortieth birthday!

OK... I must know... how did this turn out? You MUST have drank it by now, no? I'm getting ready to brew this same recipe this coming weekend, and my plan is to let it secondary for one year, also. Was it worth it?

Actually... I'm horribly tempted to try his "method" on some boring Saturday afternoon when I have an empty bucket sitting around. I'm quite curious as to what the results would be.

LOL!!! Perfect.

Thanks for all the replies... I'll wait a couple weeks and see how the flavor has changed.

That's a wonderful idea, thanks! (Particularly since the idea of opening one more beer every week is something I'm in favor of.)

I hear a lot of talk about beer being too "green." The problem is, I have no idea what "green" tastes like. I had a couple batches with a funny, almost "green apple" flavor in them, and one of my friends said it could be a product of incomplete fermentation. I replaced the kit yeast with a...