Honestly I have fought this in the beginning as well. I would brew a batch baby it until it was ready then start drinking it. Add a wife and a few buddies and next thing you know you have an empty pipeline.
What I do now is have three beers in a constant state, kinda like a kanban. I have one of each in the keezer serving, one in reserve aging, one in the fermentor and one batch of grain. So I basically have a just in time inventory process that continues to feed the pipeline. I do two lagers and one pale ale, and the timing works pretty well so far.
You do need to set a schedule and get things going and then let the consumption dictate the schedule.