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St Louis MO. Boiled up a double batch of a new recipe, a maple porter at 1.053, which had the most robust fermentation I have ever seen. Blew the bung/airlock off the carboy and spewed all over the table. Cleaned it up and put in a hose to catch overflow. All together collected about 20 gallons...

Been cold at night but warm days. Sap is flowing like crazy. Been boiling what I collect to sanitize it and make room for more. Boiled the 18 Down to 10 but gravity is only 1.014. Will try a maple amber recipe tomorrow and prime with syrup.

Still have some munich malt, but agree that simple would be best. Wonder what type of hops to not overpower the hint of maple.

First time poster, long time lurker. Just tapped 4 trees yesterday, and already have over 8 gallons. Planning on Boiling down 15 gallons on wednesday, and looking for ideas to use my maple sap. Complimentary recipes or flavors. Love the dried fruit caramel flavors from this belgian dubble I made...