Originally Posted by nomadjanet
So when you are at capacity, with nothing to move out of the line now how do you cope? Do you run out and buy more equipment?
The past 2 trips to the brew store, in addition to ingredients I picked up an ale pail (1st trip) and another ale pail and a 5 gallon better bottle (2nd trip).
So, yeah, if I'm at capacity I buy more buckets.
But I'm lucky in having a cellar that ranges from 61F to 70F depending on which room and how close to the water heater, so I only need swamp coolers for some batches. If you need swamp coolers for everything then it gets trickier.
On deck: Little Bo Pils, Bretta Off Dead (Brett pale)
Secondary: Oude Bruin, Red Sky at Morning (Sour brown ale)
On tap: Saison Duphunk (sour), Amarillo Slim (IPA), Earl White (ginger/bergamot wit)
Bottled: Number 8 (Belgian Strong Dark Ale), Eternale (Barleywine), Ancho Villa (Ancho/pasilla/chocolate/cinnamon RIS), Oak smoked porter (1/2 maple bourbon oaked, 1/2 apple brandy oaked)