I spent Walpurgisnacht washing bottles in preparation for my most recent batch of homebrew.
This one was brewed from a base of wheat malt extract, with a little crystal malt (whole grain) for body.
At the end of the boil, I threw in a few cinnamon sticks and a small handful of cloves.
I am hoping that the spices will cover the banana-like smell that lurks in many wheat ales.
The fermentation is still going steadily.
It will be five weeks or so until we find out how it is.