Considering, yes. Going to, someday... With what I've learned from your books and the forums in the last few weeks I've got plenty to play with and learn. All the flavor development from; aging, stoving/cav-ing, pressing, and fermenting (bet your ass I'm going down that rabbit hole with all the fermentation science I use professionally already) thanks
@GreenDragon (I knew that was a good Idea, it was next on the list to try before I saw his chapter).
As someone who started their career in the homebrew shop, I deeply appreciate folks who are willing to share all they've figured out in a approachable, easy to access format. You can't throw a rock in this state without hitting a brewery, winery, or distillery with a Midwest Supplies or Northern Brewer alumni running a vital operation who didn't cut their teeth teaching and learning from fellow home Makers of all tasty things.
At any rate, I'm rambling due to beverages and blending late into the night. Cheers and thanks for all the fish.
I've been home brewing for 25 years now. If you decide to make some "beerique" I've found that red wine yeast is my favorite, but ale yeasts also give good results.