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You got that backwards. Flemish red's can use new barrels as they want more oak tannins. Lambic however does not. Lambics use used barrels as the previous use of the barrel (wine) has extracted almost all of the oak tannins from the barrel. Thats actually why wineries sell the barrel...

I don't know, you've got plenty of it, so no harm in taking a sip every 2-3 weeks.

This is very interesting. I had a Cantillon Blabaer for the first time a little while ago. I found it to be EXTREMELY tannic. From what I've read, Blabaer is actually bilberry, not blueberry, lambic. I just looked it up and "the anthocyanin content of fresh bilberry fruits being almost 4×...

Keep a close eye on it. Hopefully O2 permeation is low and aceto doesn't proliferate. The second you start tasting it though....bottle it up. Fortunately for you, flander's red is a style that can take a little acetic acid.

If you get the barrel hours after its emptied, letting it sit sealed for a week or two before filling it absolutely no problem. If I were you, I'd fill the barrel with 50 gallons, and then have 10 gallons fermenting outside of the barrel. Once the violent part of primary has finished, then top...

I believe his plan is to brew 5 gallons, ferment it in a carboy. Then pick up the barrel and brew an additional 55 gallons and dump the lambic in the carboy into the barrel as a "starter". (3) How might I go about sanitizing the barrel? I've heard of hanging and burning sulphur strips. If...

A friend owns an apple orchard and he said wholesale juice apple prices have quadrupled. Good for him...

It looks like your pellicle is trying to build the Death Star.

Saying Lindeman's fruit lambics are crap was not a commentary on the OP's taste buds, but rather meant to point out that true fruited lambics are way different. OP stated he was new to lambics, so I think that information would be useful, and I went on to tell him where to look. If I offended...

As has been said, Lindeman's fruited lambics are pretty crap. I'm not sure I'd even consider them true lambics. If you want a good fruited lambic experience, look for anything Cantillon (although they are pretty hard to get these days), or Drie Fonteinen. Boon's Marriage Parfait Kriek is...

Is it still leaking? Its common to have a slight leak when you first fill the barrel, although you had much more than a slight leak. If its sealed up, then just clean the outside of the barrel. If it is still leaking, take a hammer and hit the staves around the head of the barrel where the...

Yes, that is crazy. Follow the instructions on the SS nail. Its super easy, and safe. I was a bit worried before doing it as well, but now that I see it and have used it for sampling, I wouldn't do it any other way.

I wouldn't worry about the fruit yet. Let the beer age a year or so before you add fruit to it. From my understanding, it is best to get fresh fruit, freeze/thaw it, and then add it. It was hard for me to believe that freezing/thawing fruit was better than adding fresh fruit, but I just...

You should let it age another year before adding cherries.

Yea, its fine to leave it in there for the whole 12+ months. The fruit flavor will fade a bit over time, so you may want to give it a bit more raspberries ~3-4 months before bottling. actually the rule of thumb for adding fruit to sours is 2lbs per gallon. So you are about 3 pounds short as...

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

I just bought a box and could mail you a few.

- Your plan sounds great, and you will find a handful of people here are doing the same thing. - As for yeast, I would purchase a quantity large enough for the whole 60 gallon batch. Remember this is the only time you are going to need to pitch yeast into that barrel. Even if one day you dump...

If you have the ability to fill a 60 gallon barrel, I'd stick to that. Those 30 gallon ones look fine, but they are twice the price for half the volume.

Yes and no. you might lose a little bit, but not that much. 7 months is a long time to have it on fruit, so its gotten all the cherry flavor its going to get. Next time you might want to wait until the beer is nearly ready before you add fruit?