Howdy! Just stumbled upon your humble site and decided to post instead of lurk here for a while.
I live in the Sack-o-tomato area of Cal-ee-for-nee-ah. I've been extract brewing for about 4 years or so. I don't have the time to go all grain...unless it'll drop my price per glass cost considerably...
My other hobbies include growing bananas and fruit trees (Pome, stone, and citrus). I want to utilize some of these fruits in beer. I'm looking for the flavors and the sugar utilization. I know bananas will yeild about 12-17% sugar. Might even try me some wine.
I brewed a Belgium Tripel with my Mandarins and it came out very flavorful. I put it in chopped, rind and all for the last 15 minutes of the boil (not the fermenter). I might even try to use the rind for bittering next time...
Nasty Ass Brewing