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You didn't say whether you intend to make them serially or consecutively. If you can't make one 15-gallon batch, or blend all three batches together after they're done (very gently, and without unduly exposing them to air) before kegging, temperature control is probably where you want to concentrate. I suggest you keep them all in the same room or the same ...


Blend them all together as they go into the kegs. 1/3 of each carboy for 3 kegs.

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