What are good methods to prepare and vend cold brew? I am considering in preparing a cold brew and vending at events such as music festivals/parties.  What are good methods for ideally brewing the coffee the night prior to the event and storing it, then serving it?  How should the cold brew be made?  My initial idea was to make several gallons via pour over and refrigerate and serve out of a 5 or 10 gallon dispenser with a spicket on site.
For large batches of cold-brew I suggest to try out the Toddy.

For more information (I suspect you have any knowledge about cold-brew) I suggest you to read this article.