Hey guys! My friend has a bunch of open land in south-central PA and he's going to let me grow behind his blacksmith shop. Has anybody had good results in this area? Any particular breeds I should start with?
Fermenting: extract sour batch (half with Bugz and Critters mixes; other half with dregs from 12+ sours)
Drinking: galaxy/conan IPA, a farmhouse with ECY08 & brett blend
Aging: imperial chocolate stout, sour cherry mead, rye sour ECY20/ECY34 split, oud bruin, local sour cherry kriek & a few other sours, acerglyn, BDSA