Spring has sprung in Ohio and that got me thinking about dandelions. Anyone ever use dandelions in experimental brewing (beer, not wine)? Right now, I'm an extract brewer but I could probably pull off a small batch (BIAB) and try some historical bittering plants like dandelion. At the end of the day, if there is alcohol in it, I'll drink it. Found this thread online: https://shebrewsgoodale.wordpress.com/2011/05/13/brewing-with-dandelions/