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This is funny! The scary thing is that I went to a brewery in Canada that did some sours. I got a little tour of the place and while I was walking around I saw a mop bucket that had a pellicle on it. :eek:

http://funkfactorybrewing.blogspot.com/2012/02/installing-sample-port.html

If you are just drilling a hole for a SS nail, you can drill it when its full. I did. Not a problem at all.

I haven't measured the amount of evaporation. Also, I "sample" fairly often :) I think I am going to top off my first barrel with wort from a new batch this January. I'd like to keep the head space low, and I think you are smart for doing the same.

If by now you haven't tasted any vinegar like acetic acid, I *hope* you are in the clear. It sounds like your barrel is doing a good job keeping O2 permeation low. Although, your evaporation rate may be of concern? Either way, keep a close eye on it. From my experience with the lambic...

I hate the term pLambic. Such a silly term. Lets stop using that. If you're doing a turbid mash with ~30% wheat, you are making a lambic. If not, there is no reason do be doing such things.

Take the ABV of Beer1 (ABV_1) and multiply it by the percent it represents of the total blend (%_1). Do this for each part, sum them up. (ABV_1*%_1)+(ABV_2*%_2)+(ABV_3*%_3) = Final ABV

Wasn't there an infected batch of Matilda in 2011 that they recalled? I think OP might be drinking that.

Here is how I infected my first barrel: http://funkfactorybrewing.blogspot.com/2012/01/priming-barrel.html Looking back, I'm not sure this process is all that necessary. Simply pitching a sour yeast blend culture for fermentation would inoculate the wood as well. P.S. - Lambicus is a...

Given that DQ was made for an Italian bar, and used Italian grapes....I am having a hard time understanding/believing how "Vitus Labrusca", which appears to be a variety grown almost only in the US, was used for DQ. Does anyone with a little more wine knowledge know the connection between this?

Well, first off, I'd highly recommend seeking out some other raspberry lambics. IMO, Lindeman's fruit beers are just that, Fruit Beers, not Lambics. I'd venture to guess AmandaK's recipe will result in something much more Lambic. 1.) As for your fruiting. Rule of thumb is 2lbs per gallon...

As luck would have it, I was stopping to pick up a friend and saw his neighbor had a split keg out at the curb. Cut exactly how you have it pictured. I grabbed them :) If this goes well, I may copy you.

"The Fox and the Grapes" is an Aesop's Fable. That image is from an old illustrated book of the fables. Have you seen Russian River's "It takes a lot of great beer to make great wine" label? http://www.flickr.com/photos/singleblinkinglight/8087876366/

Fantastic Job! It looks great!

Pineapple smell would indicate brett to me.

Yes and no. IMO, sanitation is important in sours, but not in the traditional sense. Instead of fighting all foreign yeast/bacteria as you are in non-sours, you are fighting 1 bacteria; acetobacter. Acetobacter is really the only thing that can wreck a sour beer. So yes, proper sanitation...

Nobody is saying that you shouldn't wash the apples. We are saying there is no need to add chemicals or pasteurize for the fear of e. coli if you intend to ferment the cider.

Also, some food for thought. When I was considering doing a coolship (and hopefully still will some day), I thought doing a "swimming pool" design would be best. Having a sloping bottom and a drain at the "deep end". This would allow for variable fill levels, which would be good if you ever...

Copper is a natural antimicrobial surface. Its what Cantillon and others use. Its not going to sterilize your wort, but it will help keep it clean in between uses. Also, I think there is some minerals the beer picks up from copper? Not sure on that though. Probably not that big of a deal...

Funk Factory. Because its my last name, and I pretty much only do lambics. Also, My cousin's named their film production company "Funk Factory Films". I can just steal/modify all the logos. Its kind of a family brand now. ;) I want to do a grape lambic this summer. Name of it is "The Fox...