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
Fermenting: wet-hopped harvest ale x 2, sour cherry mead, imperial chocolate stout and its not-so-small second runnings beer
Aging: oud bruin & a few other sours, acerglyn, a BDSA