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.