Hey everyone, I'm a homebrewer from the Atlanta area. I've been brewing for about 2 1/2 years, but lurking on this forum for longer than that. I've mostly been focusing on clean ales to get all the technical details of brewing down, but lately I've been interested in mixed fermentation and foraging for fermentables on a family farm I have access to in south Georgia. I harvested about a pound of wild muscadines over the summer, threw them in some starter wort, and have been building up a wild culture with the yeast from the skins. Hoping to pitch that strain into a farmhouse ale soon!
Homebrewing in the southeast!
- Thread starter dlopilato
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