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Looks similar to one I did a few years back that worked out fairly well. If I recall, I used some hallertau for buttering to 15 or so IBU. The only thing I'd change would be to add the basil to secondary. I like the idea earlier in the thread of steaming and adding the liquid to the fermenter.

You'll get some tannin extraction from the seedless grapes, but you'll probably be okay for a month or two on them. I've done a red sour on Ted wine grapes for about a month without unpleasant tannin extraction. I've also done. Pale sour on grapes from a friends back yard that has noticeable...

I've been using one for a year or two now. It works fairly well, you just have to ensure you're accounting for gravity as mentioned earlier. You do have to keep an eye on it on occasion, since mine will time out and shutdown eventually.

12264.5 + 5 gal rye barrel aged brown + 5 gal Kentucky common =12274.5

+5 gal lambic = 3275 gal

+5 gallons red IPA +5 gallons oatmeal stout = 2243

A hot scotchie after Sparging has started and a pint during cleanup works pretty well for me.

That total looks right - 10 gallons for cider from above 26387.5 + 17 gallons Oud Bruin Edit: 26404.5

That total looks right - 10 gallons for cider from above 26387.5 + 17 gallons Oud Bruin 26404.5

3 gallons barleywine 5 gallons 2nd runnings rye ale 3 gallons rye session = 24838

6723 + 12 gallons lambic + 8 gallons berlinerweisse 6743 Sent from my iPhone using Home Brew

The biggest part of your problem is your inlet restriction on the pump (aka the 1/4" bk drain). Centrifugal pumps don't like to have their inlets restricted. It may not be the answer you were looking for - but you'll end up having similar issues with center inlet pumps or running with the...

Looks like galvanized steel to me, so no, definitely not going to make for tasty beer.

Take a look at themadfermentaionist.com. I'm pretty sure I remember a sour he did from a sourdough starter.

+22 gallons Flanders Red 48208.5 gallons

You're fine - I usually pressure can the last bit of wort from the dead space in mash tun for starters. As long as the gravity was reasonable, RDWHAHB.

+ 10 gallons Moktoberfest - Marzen with kolsch yeast 40086

I use pressure canned wort for starters, and usually starsan's enough to take care of the erlenmeyer...I was in a hurry and forgot I'd just done a starter for a barrel.

Note to self...boil the erlenmeyer after a big brett starter. Doh!

There's a bunch of people who do one gallon batches around here, just make sure you're fermenter has a good blow off tube or a decent amount of headspace to keep the mess under control.