The weather is starting to warm up and its time to start brewing lighter beers. What is everyones spring brew going to be this year?

I've never used WLP644 but I've heard good things. Too date I've just used normal saccharomyces, i.e. brewer's yeast, for fermentation. I've never done any brettanomyces or sour beer fermentations. An IPA fermented out like that should be really interesting. The parti-gyle also ought to be interesting. You used LDME, of XL, I'd imagine. Do you guys have a hard time getting brewing ingredients there? Can you used boiled tap water or do you guys only used bottled? I've never brewed outside of CONUS so I don't know much about the limitations. I think my brother is brewing in Japan though so I could probably ask him.

This is my first time using brettanomyces as well. We did use LDME for both the starter and the ABV boost in the boil. We brewed a couple batches about 6 weeks ago (one imperial oatmeal breakfast stout and one cherry chocolate dark ale with a CDA base, but minus CDA-style hopping) and served them at a Korean Craft Beer Fest. We also made a partigyle with those two batches. It's very non-stylistic! It starts out smooth like a stout, has a mid-drink taste that's light almost like a brown ale l, and finishes hoppy because we hopped bombed it and added 1.5 oz dry Citra hops in the secondary. It's an excellent beer! Low ABV (3.95%), but it turned out far better than we had hoped.
Supplies can be hard to come by here. There are a couple LHBSs here, but you end up paying their import fees, especially for food/agricultural items like yeast and grains. Equipment is reasonably priced though. In fact, custom built SS kettles are dirt cheap here compared to the US. You can get a 20 gal kettle for about $200. If you wanna add bells and whistles it's a little more, or you can DIY. I usually order my ingredients from Jasper's Homebrew in NH. Their address is http://www.boomchugalug.com. They have a fairly decent selection, but the selling point is their $7.99 flat rate shipping to APO which is hard to come by. If recommend them to anyone, but to get the flat rate, you have to build a recipe on their recipe builder and then order the recipe.
I have used distilled water from the commissary, but I've gotten away from that. I just hate paying for water. I haven't seen a local water report, but I've brewed a few batches using tap water and they've turned out great!

Sweet, thanks for the info. You seem to have a thing for parti-gyles, not a bad thing though. Why waste perfectly good fermentables? I'll have to check out that website, I'm always looking for a good deal on ingredients and supplies. Normally I use either the local shops: The Grog or Rebel Brewing, or I buy from Northern or Williams. Anything to save a few bucks though, after all that is one of the benefits of homebrewing (you know, aside from better beer).

Check out the Fast Ferment conical (https://www.thefastrack.ca/main/fastferment). I've been using nothing but for the last 5 batches, it makes it so much easier. For wine and mead I'll probably stick with my carboys but for beer its just so much easier. I've never done a Kolsch although I've been meaning to, maybe that can be a project for after I PCS.