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I have searched the forums and have found some of the links to be helpful as it relates to the ratio of kegs (3 to 1 vs 6 to 1). It is still a confusing equation to determine how many total kegs to purchase starting off so I'm looking for some advice. We have a brewhouse with a total cellaring capacity of 37 bbls.. The fermenters are two 15bbl and one 7 bbl with 1 15 bbl brite tank. We are brewing mostly ales with an average time of between 10-12 days in the fermenters. We anticipate self distributing within our region but focusing as much initial sales as possible within our tap room. A ratio being somewhere in the vicinity of 70% in house 30% distributed. The in-house sales estimates come from other breweries in the surrounding area and the greater geographic area serving as a destination for craft beer travelers. We figure buying a higher ratio of 1/2 barrels to keep taproom swaps down and leave 1/6 kegs for restaurant and bar distribution. Does this seem on track or are we off base?