How do you pick what to brew next?

[Fizzycist]

Like the title says, what pulls you by the nose from brew to brew?

For me, it's usually a name. I randomly think up a name, write it down, then later try to fit a beer to it. Sometimes it's in the name, sometimes it's a stretch, but I usually have the name before the beer. A few examples:

Strawberries n' Cream Stout (just like it sounds)
Nunyo Bee's Knees (Honey Wheat)
V.I.P. (vanilla imperial porter)

 

[tgmartin000]

I go by seasons.

 

[dryboroughbrewing]

If I'm running low on hoppy beer, I'll make a hoppy beer. Otherwise it's about a 50% chance I'll make a hoppy beer. If my pipeline is rich and full I'll make something that has to age, or something that has to lager.

 

[revelation]

I've been working on getting a stable of eight or nine beers that I can do well. Tweaking the ingredients and such. Of course, the last few days, I've been looking for something different so I decided to do one of my favorite styles - milk stout. I'm waiting for the temperature to get warmer so I can do a saison (I don't have a heater for my fermenter).

 

[kh54s10]

I look at the ingredients I have on hand, look as some recipes, decide what fits the season, or see something that looks good and I have some or most of the ingredients. I then get what I need and go for it. Next up is a copy of John Palmer's Elevenses recipe. I found it on Northern Brewer's website.

 

[bkorver]

If my pipeline is rich and full I'll make something that has to age, or something that has to lager.

+1

I like to make quick turn around beers for the bar I built in my basement. Once all three kegs are full I will make something that has to go in to bottles for a while...

 

[SavoryChef]

I like to keep at least 7 beers on tap ranging from 4% to 10%+. So I just juggle what I need to brew to keep the taps full with a variety I like to drink and the friends that like to drink free beer for cleaning the mash ton.

 

[WesleyS]

For me, it's a total crapshoot. I'm always formulating recipes and sometimes I'll decide on one, then change to another. There's really no rhyme or reason to how I pick what to brew. Last time I went to the LHBS to pick up ingredients for my next batch, I changed my mind on the way and came up with a different recipe while driving and brewed that instead.

 

[lumpher]

my decisions are tough. what do i want that i don't have fermenting or on tap?

 

[hercher]

It is a fascinating question that I currently am struggling to answer. I want and need to brew something, but don't know what. If I have no beer on tap, I will often brew an old standby -- a pale ale that I've made dozens of times. Similar if I am brewing for an event.

However, lately, I find that I don't brew the same beer twice. I batch is a new experiment -- using a new yeast, doing a SMaSH to explore the flavor of a particular base malt, trying a hop variety I've never tried. Lately, I've been exploring some Belgian styles.

Much of it comes down to inspiration. Perhaps I have a conversation with someone that makes me think of a style; the recent issue of BYO magazine on malt is making me lean toward a malt forward ale.

 

[BrewPharm]

I try to have on hand what I need for 3 or 4 flavors. That way if I have the time, desire, or whatever I can make at least one that I am excited about. I've been doing the bulk purchase for several types for the past 6 months and it has served me well. I'm brewing my second batch of the day right now because I had the window to do it...having the goods on hand let me take advantage.

 

[Colorowdy]

^ This.