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I agree with the last few folks here talking about your lautering rate. The main reason for slowing the flow dramatically is that you don't want to compact your grain bed. This creates channeling, where the water flows through parts of your mash instead of it flowing around each grain, allowing...

A new way to back-sweeten with unfermentables?

I've gone from 5 gallons at a time to 155 gallons (not a typo) at a time. When you scale up, you're going to notice that you'll have to adjust something somewhere, for me it's dark malts.

It's like a monster truck you can pour into your face!

That's wicked awesome kid

Colorado?

Keep your stick on the ice

Das tut mir Weh

I've always used the hand corker to put my Belgian corks in. I just watch the spacing so it doesn't go in all the way.

Enguri river?

Georgia, the country?

Carpathian mountains?

Son of a... Pete's got it right. I wasn't thinking about the East side of the park.

Doesn't look so much like Wyoming. Idaho?

That's in the Rockies, looks like my neck of the woods, but I doubt anyone but me would post a Montana pic, so either Colorado, Idaho, or Utah?

Looks like AI-MO strawberries

US?

600 Sq ft? They're probably talking about the vertical sq ft

I have to add this, and this is very crucial; bartenders. This species is the whiniest form of humans you'll ever encounter. Go ahead and hire someone in addition to what you have. I dare you. YOU are taking away from THEIR tips, even though they have asked for additional help on a Friday or...

Spain?