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It's not as bad as you think. Promise. Just read the directions for whatever you're going to do, then imagine all the steps in your head. And have your HLT full.

Glad to see this here. Love those barrels. :)

I'm about to get 3 - 1gallon barrels, a 3 gallon and a 10 gallon to supplement the 50's. How much wax did you end up going through.

Its under this title, A Scaled-Down Mash Schedule from Cantillon Brewery, big box about 1/2 way down.

Recipe is definitely low in complexity. When I brew a flanders, only 60% of the malt comes from pils, the rest is all crystals, wheat, etc.

Those 1-2 gallon pulls are going to take a while as well. I'd sour the whole batch with whatever you plan on using, then rack to fruit as that tends to take less time.

Sure! Not all sours are extreme :) I've noticed it in several brews, although never in super high amounts.

Long answer is here: http://morebeer.com/articles/Brewing_Lambic_at_Home Short answer is about a gallon per 5g batch.

For what its worth, I've been pitching a single smack pack of yeast into a 50Gallon barrel and have been having great results. I've also washed and reused yeast from the bottom of a fermenter or "racked to the cake" as you mentioned. My two cents is to either wash the cake first (After...

I thought it was good. It even was the funkiest of the batch in my experiment where I tried bug blends with hops.

I got some ECY 20 in a trade and just ramped it up before pitching it into a 50G barrel where I used a modified turbid mash. ECY20 came out much more sour (but not too sour by any means, just more) than the more traditional Lambic Blend from WYeast.

Along similar lines, someone gave me a 50lb bucket of sorghum syrup. Morbidly, I'm thinking of making a 50G batch of it and tossing it in a barrel (barrel is recently empty and this is cheaper than holding solution). Nothing to do with gluten, the bucket was free and I said sure.

glad to hear. I'll be finishing mine up in less than 2 mo due to time constraints.

Depends on what final product you want. I've reused roselare up to 10 generations. it doesn't get any better after 4 or 5. If I were you, and you're going to let a beer sit for a year or so, toss in a new package to be safe. It's only $7.

I've got a "bom" going in a hopppier beer (35IBU). A local brewpub pulled off 10G of their brewday's wort and let me ferment it with de bom for a Pro-Am in a month. I know, I know, the hops won't help anything at all. It's just an experiment (we have a backup beer if this one sucks). Been...

Just gave it time. I put a post on my blog all about it.

The beer is fine and pouring wonderfully now. Just tapped it a couple days ago. I'll have a review on my website soon. Whew.

They're all finally on draft. Hopped with wet ones from my garden. So far 655 tastes the best and has the most funk. They're settling so I'm gonna give it a week before I officially give results, but as expected there isn't a lot of funk. :)

Wow, that sucks. I'd give them a crappy review. Did you look on amazon? They have them too and they ship prime for $55 or so, I think...

They messed up or you ordered the wrong one??