Havent really decided on a yeast yet. I have had good luck with dry english and scottish ale yeasts and have them on hand so i was considering propping up a massive batch of one of them, oxygenating the hell out of the wort, and pitching a as much yeast as i can. Also, none of us have a giant fermenter, so we were gonna ferment out in carboys and kegs, and once fermentation was complete, rack into barrel.
how did you go about the simple sugar additions? Boil them in as little h2o as possible, cool, and add to fermenters?