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Shoot me an email at adam@nonconfermist.com.

On a separate note, I added local honey to a batch of English Style Ale I brewed over the summer.  Instead of boiling it and potentially losing some of the delicate honey flavors, I added it to the fermenter and well it started to show signs of acetobacteria growing in it.  Evidently this is a risk with unpasteurized honey and not boiling it with the wort.  In an effort to save it from turning to vinegar, I kegged it immediately, thus robbing it of its oxygen source and voila I had a nice slitghtly wild tasting brew on my hands.  Not bad for an accident.  Was a big hit at the family reunion too.