njviking
Well-Known Member
I think I've finally realized that I've crossed into obsessive territory. I was finishing up a 10 gal Batch of "mexicanish ale" and while transferring it into the fermenter took an inventory on whats on hand ready to go, conditioning and fermenting.
So on tap I have an Esb, kolsch, pale ale and a strong black ale. on deck ready to go is another kolsch, Ne ipa, brut Ipa, Big irish red and a cream ale.
Conditioning/Lagering is 10 gal BMC lager, 10 Gal mexican light lager, 5 gal marzen, 5 old, rasputin clone.
Fermenting away is another 10 gal mexican light lager, 10 mexican ale and I have another 3 beers planned for the month.
Plus various heavys in bottles and barrels.
so thats 75gal in the pipeline and another 20 planned for April..
I guess I personally go through 20 gal a month, maybe a little less. I am the guy that shares to all and shows up at gatherings with gifts of joy especially now that summer is coming.
I can't fathom the thought of having an empty space on the tap line.
I think I'm gonna start brewing 1 gal batches to scratch the itch.
How much stock do you guys keep?
So on tap I have an Esb, kolsch, pale ale and a strong black ale. on deck ready to go is another kolsch, Ne ipa, brut Ipa, Big irish red and a cream ale.
Conditioning/Lagering is 10 gal BMC lager, 10 Gal mexican light lager, 5 gal marzen, 5 old, rasputin clone.
Fermenting away is another 10 gal mexican light lager, 10 mexican ale and I have another 3 beers planned for the month.
Plus various heavys in bottles and barrels.
so thats 75gal in the pipeline and another 20 planned for April..
I guess I personally go through 20 gal a month, maybe a little less. I am the guy that shares to all and shows up at gatherings with gifts of joy especially now that summer is coming.
I can't fathom the thought of having an empty space on the tap line.
I think I'm gonna start brewing 1 gal batches to scratch the itch.
How much stock do you guys keep?