Preplanning can come in handy...especially when I am about the only one who drinks it (wife doesn't drink and we have no kids at home).
I would REALLY like to just take the time and sit down and write out a list of WHICH beers should be brewed for WHICH season and WHEN (which month) they need to be brewed.
For instance, Oktoberfest beer should be brewed in March.
HW is mainly a summer drink, but I drink it all year long.
Bock season in Germany is more toward the winter (Nov, I think) but should be brewed in ...? ?
I brewed a Kolsch last month that after 2 weeks in the bottle tasted a lot like a Kellerbier, but after another 2 weeks in the fridge it is no longer that way BUT tastes A LOT BETTER than a KB. I will be repeating the Kolsch again soon.
This past 4 day weekend I bottle a Weizen, transferred 2 primaries to secondaries (Weizen and a Kolsch), and made an Alt on Monday.
I have 6 batches bottle conditioning (including 2 batches of Czech Bud lager). And several more cases in the garage (Weizen, Bock, and Oktoberfest).