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Yep. I also wrap the bottles in plastic bags, just in case. My only problem is that the heavy bottles always seem to put me over the weight limit.

Beat me to it! My spiced cherry dubbel came out a lot darker than anticipated, so I named it "Fear of a Black Friday."

I made some a long time ago as a quick drink to enjoy while I was waiting for my first homebrew to be ready. As I recall the recipe included toasted rye bread, mint, sugar, cream of tartar, lemon and bread yeast. It tasted fine, if a little strange (also the bottles had over an inch of yeast...

Strange is the word for it. I made an all-molasses beer once (Geroge Washington's Small Beer recipe) and it had a strong minerally taste to it. That was using regular molasses, which is more refined than blackstrap.

Halloween beer, huh. Candy corn as an adjunct?

I've tried to spread my lips and think of England with an infected Oktoberfest, but I ended up dumping a third of it. It was a pediococcus infection (butter flavored gushers), which I understand would only get worse with age.

I had my Hefty Braggot quit at 1.030, despite aerating the must initially, adding yeast nutrient/energizer, and throwing some tough wine yeast at it (first D-47, then later EC-1118). My best guess as to why it quit was because the pH was out of the range that yeast like, but I didn't have the...

I made the Mjod recipe, the Scandinavian holiday mead. It turned out a little too tart, but I blame that on eye-balling the acid blend addition. Nice otherwise. Mister Squinty Summer Ale was a hit at a party I brewed it for. I used Windsor yeast, and if I did it again I'd use a yeast the...

I've made four batches this year, using the original recipe. Talk about easy! 7644 + 20 = 7664

I carbonated only half of my first batch just to see which version was better recieved. The carbonated apfelwein was a lot more popular by far. Even mixing flat apfelwein with 7up didn't improve peoples opinion much (carbonation was still low and it waters it down). Uncarbonated apfelwein...