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Rebrew of 22-06. Based on Schneider Aventinus recipe in Craft Beer & Brewing Apr 2022 page 66. Complex step mash with decoction. Target FG 1.014. Pitch at 62F, allow to rise to 73F over 7 days. Carbonate to 3.5 volumes. 5/20/23 Brewed at Keystone barrel brew competition. Misty day with Steve and Scott. Step mash was good, split into mash tun for decoction. Used a pot to vorlauf and hold excess grains. 13.5 gals into boil. PH into boil 5.22, 1.061. 11.5 gals into fermenters to take home. OG 1.066, 11.5 gal, 67%. Infuriatingly low yet again. Oxygenate and pitch 5L starter. The starter either was tepid or finished in 2 days. 5/21/23 Fermentation took off, dropping to 1.050 by morning. Very foamy in the open top conical fermenter. 5/22/23 Fermentation stalled out at 1.027. 5/26/23 Gravity has been almost flat, holding at 1.025 now. 6/2/23 1.020, ticking down very slowly. Dumped yeast. 6/6/23 1.020, 6.1%. Rack to Dad's Hat barrel. Add 2 tsp sorbate to prevent further fermentation. Flush with CO2. Will age in the barrel 3-4 months. 10/17/23 FG 1.013. Rack to kegs 23-07A, 23-07B. Moved it ahead of my trip to Germany to prevent it from becoming over oaked. 3/30/24 I dont like the flavor and wonder if it's infected. I took it to LVHB meeting and they said it wasnt infected and actually tasted pretty good. 6/1/24 Won first place at Keystone Barrel Brew Competition. 6/4/24 Canned the rest of this keg, 27 cans. The second keg is still untapped. It has a surprising sweet-sour flavor that made me think it was infected, but I think that's the rye and barrel flavor instead. The oak is strong, so I am glad I pulled it out when I did.