I also love to brew more than I love to drink; lately I have been doing a lot of session-strength beers so that I can drink more and therefore make more.
I also have a core group of friends/neighbors/coworkers/family that request certain beers and so they get a growler or a 6-er when it comes around in the rotation. Most are willing to taste any of the new brews I make, sometimes, those recipes get added to the rotation. I try to give away half or more of any keg. I think now that COVID seems to be on the decline (or at least its virulence for the vaccinated), I should be able to entertain/host and give more away; and produce a lot more beer! It's tough when you have three kegs on tap, three kegs waiting in the lagering fridge, three barrels aging in preparation for the keg, and four carboys full of sours also waiting their turn for a keg. Then the closet full of bottles (big beers, wines, ciders, meads, and mixed fermentations).
It's a lot of booze, now that I am going over it, sheesh; I wonder if I have a problem?