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Roeselare Ale Blend

Why 1116 over D47?

Add it in steps, I find 16 pounds gives me a good solid mead.

I need help choosing which grape and yeast to use for a white Pyment. I will be using 6kg of Clover honey. The product in the end should scream Fruit and floral but a solid honey Flavor. I'm thinking a box of Müller-Thurgau and 6kg of Clover Honey with 2-3 packs of D47 dependsin on the OG...

WLP510, WLP570 and Wyeast 3864 for your Belgians

I have a batch of cyser going, og 1.120. Pitched WYeast 3787: Trappist HG, To start. Going to let her ferment about 75% and then pitch a killer wine strain and let her finish. I'm thinking D-47 or 71-b, any suggestions or recommendations.

I found ec-1118 strips apple juice of all character, may I recommend D-47 or 71B-1122, 71B is the choice I would make. Use a NON concentrated apple juice as well, I make one gal batches of cider every two weeks, trust me, You want to make sure its NON Concentrated. If your looking for that apple...

What is your lambic brewing process. Do you pitch ale yeast and then brett in the secondary? Do You add oak in the primary or secondary, or at all? How and when do you add fruit. Do you rack to secondary or age in the primary. I'm curious to see what others do.

They make up for product where they lack in webdesign.

http://www.homebrew-supplies.ca/viartshop/product_details.php?category_id=56&item_id=19

Yeast blending, what are your thoughts advise, tips or horror stories, good combinations. I would like to hear em. Making barleywine, would like to add something interesting. I've played around with different malts, hops, spices and learned much. I'd really like to see what two or more...

I want to make a mead lambic, 16lbs of honey, oak and yweast blend. Let it sit for 3 years. Would it work? Looking for suggestions.

Looking for opinions I want to make a braggot but I want the underlining malt base to stand on it own. Considering a Belgain Dark strong as a base. Chamomile and Grains of paradise as a spice. I want to use brewers gold and styrian. I'm thinking for 5 gal 12lbs Belgian Pils 2lbs Munich...