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?
Drinking: a farmhouse with ECY08 & brett blend, wet-hopped harvest ale x 2, second runnings dark ale with vanilla
Fermenting: (nothing active)
Aging: imperial chocolate stout, sour cherry mead, oud bruin & a few other sours, acerglyn, a BDSA