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Did you happen to take a gravity reading on the undiluted concentrate? I'm going to be making an "ice" cider soon and I'm trying to figure out what ratio of cider/juice to concentrate I will need to get the correct OG (looking for 1.130 - 1.140).

This is something I'd love to do. How much watermelon flavor did you get out of it?

Note: I assumed a 70% efficiency on this recipe 11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 84.62 % 2 lbs Wheat, Flaked (1.6 SRM) Grain 15.38 % 1.00 oz Columbus (Tomahawk) [14.00 %] 0.50 oz Centennial [10.00 %] (20 min) 0.50 oz Citra [12.00 %] (10 min) 1.00 oz Citra [12.00 %] (5...

With those small barrels, especially if it's a fresh one, the oak would be the primary concern. But, I would think that acetic acid could be an issue as well, given the relatively high oxygen exposure that you might be dealing with.

Fantome Pissenlit is brewed with dandelions and it's easily my favorite beer from them. They dry out the flowers and then soak them in water for a couple days before adding the "dandelion tea" into the beer. Unfortunately, I don't know much more about the process, but I would assume the "tea"...

Ah, I guess I misread that particular post as yours, then. Thanks for clarifying.

Sort of curious as to how quickly these develop, since they're such low gravity to begin with. Of course, a lambic recipe is not high gravity by any means, but if you're using second runnings of a beer like a single, what is the OG for your "sour gallon"?

I sent Vinnie an email about this sometime back. Here is my proposed recipe and his response: 86% Pale Malt (2 Row) US 4% Aromatic Malt 4% Caramel/Crystal Malt - 40L 4% Special B Malt 2% Chocolate Malt OG: 1.060 Unfortunately, I haven't gotten around to actually brewing the beer yet.

Thanks for all the tips, guys. The sour mashing in a keg sounds like a really good idea, actually, but unfortunately, I didn't have any open ones to use. I've let the sour mash go for about 2 days now and since I have the day off, I'm going to be brewing today. Funny that you mention Upright...

I have been wanting to do a dark, bretted saison for awhile now and plan on finally getting around to it within the next week. I was thinking a little lacto/sourness might work nicely and make for sort of a "quick sour beer" to go along with some of the other sour beers I have currently ready...

One of my local-ish breweries did something similar to this as well: http://beeradvocate.com/beer/profile/17271/60859

Looks harmless to me. Pellicles can be absolutely horrendous looking. If you're really worried, smell it at least. You should be able to tell the difference between mold and the funky goodness.

Generally you don't want to disturb the pellicle, but it will reform (for the most part) if you break it to add some oak chips/cubes.

I've got 5 gallons of a sour blonde ale that I made about a year ago and it's pretty good at the moment but I'm looking to add some fruit to it (at least part of the batch). I wanted to use grapes, sort of in the vain of some of my favorite beers (Cantillon St. Lamvinus, Russian River...

It's about as easy as it gets, to be honest.

https://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

Thought it might be something like that... I actually made 2 gallons of this last night (just scaled down the recipe and kept roughly the same proportions), so I'm looking forward to seeing how my first venture into wine making turns out.

This sounds really good to me. One question, why the raisins?

Just sent my order in. I plan on doing a lot of brewing this summer, so hopefully these will last me.

Not a wine thief, per se, but it serves the same purpose: http://www.midwestsupplies.com/stainless-steel-baster.html