Originally Posted by runningweird
if it were me, I would forgo it as an ingredient until bottling/kegging. use your hops at later additions and let your beer ferment out.
Soak some of your melon in vodka, see if it extracts the bitterness and add it a little bit at a time to the beer until you get your desired bitterness - that way you can control the amount of bitterness it adds.
Talking completely out of my a$$ here, but I'd agree with this. I'd probably pull a small bit of the beer into graduated cylinders so you can fine tune it before scaling up to the full batch.
Souring: '14 Brett C Old Ale, '15 Lambic, '14 Lambic, '14 Flemish Red, '15 Flemish Pale, '15 Oud Bruin, '15 Session Kriek
Cellar: '10 Brett B Tripel, '11 Lambic, '13 Brett C English Barleywine, '13 Quadrupel, '13 Sour Stout, '14 Brett C Bitter, '14 Spontaneously Fermented Cider, '15 Wee Heavy, '15 100% Brett B Red, '15 100% Brett L Kriek, '15 Bière de Garde