Try this!

[bransona]

I want to hear all of your best (maybe unlikely) ingredient combinations and unusual techniques. I think it could serve as inspiration to myself and others to go outside of the box (which I'm all about). I'll start us off:

Throw a massive amount of hull melon or belma in a hefe for a strawberry-banana treat!

Take your favorite recipe, don't change a thing but the batch size (made an imperial Belgian porter out of my house porter this way)

Try lagering (extended cold crash) on your ales! It'll improve clarity, flavor, body, etc.

 

[hockeyrounds]

uh, I made a Bavarian wheat with a ridiculous amount of IBU's.

 

[FatDragon]

Strategically choose unusual grains from your pantry to add into your brews. I chucked half a pound of buckwheat into a porter and got a nice sweet nuttiness from it, and my black IPA with two kilograms of rye flour was a real bear to sparge but certifiably delicious. Now whenever I see the bulk grain bins at the grocery store I start brainstorming about which grains I could repurpose into brewing ingredients.

 

[brhenrio]

Underestimate the volume of sparge water and instead of a nice 5% stout wind up with a nice 9% vanilla bourbon "stout" no alcohol burn but I will be damned if I could replicate it.

 

[bransona]

Strategically choose unusual grains from your pantry to add into your brews. I chucked half a pound of buckwheat into a porter and got a nice sweet nuttiness from it, and my black IPA with two kilograms of rye flour was a real bear to sparge but certifiably delicious. Now whenever I see the bulk grain bins at the grocery store I start brainstorming about which grains I could repurpose into brewing ingredients.

This is basically how I ended up with cherrywood smoked malt. I won't be using it again, but it was an adventure.