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Batch 66: 2019-04-10: First Solera Brewday! I updated the recipe to use the Maine Malt House malts I have and half a pound of rice hulls. Through protein rest and no sticking. I am deviating from the recipe in that I am going to use the aged hops from Fogtown's display bine. I will keep them in a largish grain bag and include at first-wort. Excited to use them. All further batches will use hops per design unless I find a source for aged hops. No weight on hops but it was about a quart of whole cones moderately compressed. We produced skim milk like wort through the protein rest and then received crazy light and clear wort at 149°F. Stickingh also began at 149°F but was manageable with just a little flow adjusting. I am not disturbing the bed after the protein rest. I've been running below 0.5 GPM, and not messing with it. I moved the sensor down lower on the flow meter. I was curious to see what early runnings gravity is. The answer: 1.058. I am going to collect an extra half gallon, 8G instead of 7.5G. Laughtering is going all the way down to .25 GPM. Stressfull! I'm just hanging in there, and it's going to take forever. Boil done at 1600 hrs. I didn't bother with oxygen but pour into bucket from 10" or so to splash instead. Captured temp is 61°F. Volume looks like close to 5.8G but hard to see in bucket. OG is 1.053. The wart tastes a bit hoppier than I would like - bitter, no hop aroma, just very bitter. I should cut back on subsequent batches. 2019-04-12: It took a full 24 hours for fermentation bubbles to show up yesterday afternoon but it is doing fine. Temp in carboy at 66°F. 2019-04-14: Fermentation continues and temp steady at 66°F. Time to do the next batch, 67, for the Solera. I will make copy for the session records. Since this one appears so hoppy I will pass on the hops for the next two Solera batches. 2019-04-23: Krausen mostly settled and still bubbling slowly, Temp on carboy 64°F. Refractometer read 1.032 or 8.2 for an SG of 1.020. Tastes a little of brettanomyces, less sweet and some sour has developed, no obvious faults at this point. Gravities of all three match the amount of time they have been fermenting. Racking all three batches to the Solera barrel.