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imperial porter, russian imperial stout, baltic porter, IIPA

Using this as we speak in a saison with azacca hops. Added 1 1/2 ounces of azacca tonight to dry hop. Went from 1.058 to 1.006 in 8 days. Sample tasted nice for uncarbed beer. Looking forward to seeing how this turns out in 2-3 weeks.

I have a saison in my fermenter using Azacca hops. Plan on putting in 1 oz Azacca to dry hop in a few days, about 3 days before bottling. Here's a description: Intense and tropical. Sustained impressions of citrus and very ripe mango, with notes of orchard fruit (pears, apples) and pine...

Went to Belgium in May and had a grand time. Among the beers I brought back was: Gouden Carolus Cuvee van de Keiser--spent 2 nights at Het Anker hotel and couldn't pass on the opportunity to get this 11% beer. Brewed only once per year. Saison Cazeau--brewed with elderflowers. 5%...

Raspberries in a saison might work well. Maybe an American Blonde ale. Of course, putting them in a porter is a good idea also. I think cherries would work well in a wheat beer. Like your idea of using them in a porter. Disclaimer---I like porters!:) Opps! Just reread your post and noticed...

Plus 5 gallons Vienna Lager = 8955.5 gallons

Yep. I was going to suggest a saison. Planning to brew one on Sunday with Hallertau Blanc hops at 10 minutes and at flameout.

Saison Vienna lager Helles IPA IIPA

Belgian Beer Me. http://www.belgianbeerme.com Click on the Trappist Tour

Going to Belgium in May on a Trappist Tour. Very much looking forward to the beers and the new adventure.

I'm a big fan of Candi Syrup: http://www.candisyrup.com/products.html I have used the D-180 and D-90 in dubbels and they have come out great. For any light colored Belgian ale that calls for sugar, I would recommend using the Simplicity or Golden. Full disclosure: I have only used the D-180...

+1 to this. You'll be fine.

I'd give up the doctor. But that's just me.

I'm a big fan of Spiedel fermenters. I have one of these: http://www.morebeer.com/products/speidel-plastic-fermenter-30l-79-gal.html and would recommend these to anyone.

Maybe use some mandarin hops. Not quite orange but tangerine. https://www.hopunion.com/german-mandarina-bavaria/ I haven't used these and just know on what others have said.

WLP200 is a combination of both and is sold by More Beer: http://www.morebeer.com/products/white-labs-worlds-yeast-blend.html Just what you were asking and looking for.

This alone should garner you some support. I did like your statement. I voted earlier today and you were one of the three that got my vote.

50% of the grist is red wheat. I have never brewed with red wheat but have "regular" wheat and use rice hulls to help prevent a stuck sparge. You might want to consider adding a pound of rice hulls. For my five styles: 1. Porter 2. Belgian strong ales 3. Dark lager...

I was scared bad things would happen when Sleeman bought Unibroue. False alarm as Unibroue is still making some of the best beer on this side of the world.

+1 to using a little black patent malt. Something else to consider is using some Red X malt, which might add some red color. I haven't used it but others have and have had positive comments. I don't have any suggestion as to how much to use.