Well 3 weeks ago I brewed a 10 gallon batch of something like a Strong Belgian Brown (which I know is not a real "style"). Well its fermented down and is ready to go into my bourbon barrel.
10 gallons moved from the fermentation chamber to the kitchen.
The 3 strains of Brett I will be starting off with, the Bugs will be added shortly.
3.5 pounds of cherries into the barrel
Almost full with 8 gallons.
Full and where it will be stored for aging.