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I'm glad we have a small system easier for experimental brews. Just have to find a good source of honey.

Pilsner in oak barrels that sounds interesting.wonder how they lager in barrels?

How popular are braggots? I'm looking for recipes/additions to bring up the gravity of our parti gyle second running.

I will post event info on our facebook page and on this thread.

I was thinking about using stainsteel drums in my brewery any trouble getting then by the ttb inspection?

I use a spreadsheet that automatically adjusts ratios based on system eff, desired og and color. The ratios change a bit depending in the recipe. I use enough grain so that the first running wort will be 10 gallons. Different grains have different absorption levels so I do sparge a but sometimes...

So if Otis was so against killing walkers why didn't he think twice about shooting them at the school?

The list is on our website in the brewing store link www.flatrockbrewery.com. We are bagging grain and hops now but everything will be available for sale by Wednesday. If your familiar with nw Ohio it's pretty easy to get to the store.

I parti-gyle every brew but I usually brew a 10 gallon first running then run another 10 gallons thru the grain while the first is boiling. I normally hit around 50% eff with the first and 25-30 on the second. Using beersmith really helps because it makes is easier calculating OG in both batches...

Applying to the ttb in a few weeks. We have a space although it's small. We will sell barrel aged beers and smaller beers in 5 gallon kegs.

Does the wheat add much chill haze?

Cool I will give flashing a try

Grain, hops and some wyeast smack packs.

I was actually thinking about a parti-gyle brew with the first running going to barrels then bottles and the second run going directly to kegs. We live in a rural area and most of the beer drinkers are coors lite drinkers. So the lower gravity second run might be a good fit.

Our brewery staff are debating selling bottles vs kegs. Kegs seem easier to deal with but we barrel age much of our beers and bottle conditioning seem to go hand in hand with oak aging.

If you live in nw ohio and want to help a brewery start up with fine tuning recipes shoot me a pm. We are setting up tasting sessions to soon.

It's a huge debate in our brewery if we should sell bombers over kegging our beers. Most of our beers are oak barrel aged and to me that just screams out for bottle conditioning.

Thanks for the info. The kettles are close to a sheet rock wall and I didn't want to take a chance.

Is ward lab still in business? Their website has been down for a few days.