Keep it all bottled up.

With 11 carboys full in the basement, a mass bottling day was well overdue.
Friday October 30, 2009 my faithful wife and brewing assistant helped me buckle down and pull together the big project.
Two carboys went to soda kegs making the menu on the kegerator my Walden's Dubbel (Belgian Dubbel), Scrumdidlyumptious Brew (A Bavarian Amber Wheat), Barbaric Yawp (A Belgian Golden Strong Ale), and a pale ale simply titled "BEER" is carbonating on deck, for when one of the three other taps run dry.
Into bottles went the other half of the Scrumdidlyumptious Brew, and "BEER" batches, along with a chocolate coconut porter I brewed with my friend Eric, which I have dubbed Winter Beach.
In the basement are four sour ale carboys of a variety of underlying brew styles that are gradually escaping my memory. Lastly there is a slowly aging mead all by itself in the corner of the basement. It is a back to basics mead. All my previous experiments with mead have been some experiment with spices, fruit, or win bases. I thought it was high time I just made a simple dry mead. It started fermenting in the spring and I can't wait to see how it turns out...but I will.