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Operational Protocol


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I don't quite know where this question would fit so I'll try here.

Our county just pulled the rug out from under us and has essentially said we can only have 30 gallons in any given control site. They have asked for an 'operational protocol' describing the process and handling of all material from mashing in to final bottling. 

Has anyone had to do such a thing? If so, would you be willing to share it. Looking to steal from better minds. 


Thank you in advance



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