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My first beer on my trip to Belgium (I was only 19 at the time and didn't know much about Belgian beer to know what I SHOULD have been drinking. I learned fast though haha.) My first geuze after touring Cantillon in Brussels. Here are some pictures I took last bottling day with my antique...

im working with a buddy of mine this summer to identify, isolate and culture wild yeast strands from various fruits. I've currently got an erlenmeyer with blueberries in 400mls of an apprx 33% w/v sugar water solution with about a teaspoon of yeast extract hangin out in the closet doin its thing.

well then id argue its money well-spent. you lost 13 bottles of crappy beer and 5 dollars in ingredients discovering an infection that would have ruined an entire batch. looks to me like your curiosity paid off handsomely.

strawberry... anything really, seems like it would lend itself to carbonation (all the recipes ive found ferment fairly dry). anyone here have experience with that? also, they say for a simple "strawberry wine" to just use "sugar" for your fermentables... i've never used sugar for more than...