Well, everyone already helped fungus brew out. I do this every year. I brew from Labor day till Patriots Day. I brew like a fiend in late winter and early spring. I do not brew in summer. Summers are too short and every free moment is spent on my boat, swimming, skiing, fishing, whatever. That and the damn lawn needs so much attention. So I will lay up a bunch of beer as described pressurized in the basement for the summer. I recarb and refrigerate 1 week before going into the kegerator. Right now I have 9 batches in primary or secondary with two more to brew before I quit for the year. Two on tap, two in kegs in the fridge on deck. I'll be busy till mother's day or so finishing up and kegging these. I need to drink the two on tap up before the last two go in or I dont have enough keg space. I'll manage. Gotta force myself I guess.
This beer has to carry me till halloween. Well, October, when my first fall brews will be ready to drink. I might have to ration the SWMBO to be sure I have enough....