[jason]

Whats your craziest story involving home brew. I think mine would be trying to make a very strong barelywine. It ended up being more active in the primary then I thought, and ended up getting into the airlock.

[Bodesbrew]

I made a beer with apples and a lot of sugar. Super carbed. I popped one open and the cap shot me in the forehead. Niiiice.

[Iguana]

I think my craziest is the fact I am open fermenting a Flanders Red beer atm in my apartment

[Llewner]

Open fermenting in your apartment!? So, when your beer tastes like butt, and people ask what the secret ingredient is, you can honnestly say, "my butt".

[Llewner]

Well, I've made my fair share of "volcanoes". On one particular batch of porter I had about 1/3 of the bottles going volcanic upon opening. So you never knew what you were opening. Is it explosive? Is it not? Anyhow, I opened one in my living room after having had several non-volcanic bottles, only to find out that this one was volcanic. But, as I dove to the kitchen to get my glass I had to find a way not to spill DARK porter on the carpet, so I put the top of the bottle in my mouth. Unfortunately my mouth pressure wasn't sufficient and I began to inflate like Dizzy Gillespie. By the time I made it to the kitchen I think I had about half of the bottle left, a mess all over my face and some beer foam in my nasal cavity.... good times, good times.

[Iguana]

well, i am hoping it wont taste like butt, shouldnt be a problem since its in an out of the way closet in the other half of my apartment in which i never really spend any time since it lacks the television and internet, but open fermenting with brettanomyces in a limited space area while also fermenting other beers is always fun.

[Jstevens]

My little mishap occured because of a lack of appreciation for the increased alcohol content you can achieve with home brewing. It was the second batch I had ever brewed, and apparently after one successful batch I felt I knew enough to start modifying directions. So after adding the extract, dry malt, and the hops to the boiling water I thought it would be interesting to add an additional 5lbs of corn sugar. As you can imagine, there was a very robust primary fermentation. Everything else was as normal, and unfortunately I didn’t take a specific gravity when I started, so I didn’t know what was coming. Anyway when the beer was ready I cracked the first one*(16ozer) open poured it into a frosty glass and sat down to watch a movie. Well three of these babies later, I’m waking up, the movies over and it’s like 1:00am in the morning. Time to crawl to bed and sleep it off. Thankfully, when I got up the next morning ….no hangover!! Lessons learned, one homebrew does not = Miller Lite Two: check the gravity. Three: perhaps downing three or four in an hour is a little much...well at least I've learned the first two lessons:-)

[dlihcsnatas]

I had to try the SUPER ALE! once my self. Loaded my wart down with malt and ofcourse sugar to go for that stout that would do some serious butt kicking. Yep the fermentation was a shock when the foam was just pouring out of my ferment lock and all over the floor of my room but the real big one was just as Jstevens was talking about it didn't take too many of them to lay me out on the floor. Oddly enough the ale turned out very good and was easy to drink with a nice flavor. In reality it was so good it was just to easy to drink one right after another at a fast pace, but the bite would let you know real quick what a mistake that is.

Here is the real funny one... Some friends of mine have been enjoying some of my Dewberry Ale lately and want to get into ale making. One of them asked about the SUPER ALE! and is willing to supply the makings if I would go through it again. I dug out my list of ingrediants and in November we will be making yet another batch for the winter. Can't wait to see my friends hit the floor after about two 22ounce bottles. This will be cool.

Oh and BTW... I will place my carboy in the spare bath for the impending mess this time.