add maple syrup after the boil at high krausen. This will help preserve a lot of the aroma that would have normally gotten either boiled off or thrown out of the fermenter from co2 escaping. Make sure it's real maple syrup too. a lot of the stuff at the grocery store has water, sugar, and god knows what added to it.
PrimaryLambic (WYeast blend), Local Lambic (spontaneous fermentation), Flanders Red with ECY02, Sour Rye (w/BugCounty)
SecondaryFlanders Red, Frambrozen, Grimm V2
Bottled Burton Ale, Wet Hopped IPA, Roese Kriek, "Grimm" RIS 23%, Saison Du Flood,"Warrior" IIPA 17%, "Oaked Warrior" IIPA 17%
Kegged Hip Hop IPA, Chocolate Cream Stout