Ok, we brewed our third beer on Friday.  David had never worked with the chocolate rye malt before so it was an experiment all around. How bout we call it a chocolate rye brown ? We’re still owrking out the kinks of the brewhouse as well as the water chemistry, but we’re getting there.  I’m a little bummed about only having 3 beers for the grand opening but I guess it’s fine, it will be a good intro. Still hoping the kolsch will be kegged and ready to go by this weekend.