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Old 10-26-2010, 02:17 PM   #21
Aug 2010
Lincolnton, NC
Posts: 574
Liked 31 Times on 13 Posts

I have currently have ready to drink:

12- Oktoberfest Style Ales
30- Chocolate Coffee Stouts
6- wine bottles of Apfelwein

I have 10 Gallons I bottled a week ago:

50- Carbed Apfelwein
48- Vanilla Bourbon Stout

I currently have 5 gallons of Double Chocolate Stout that has been in the Primary for 2 weeks now and should be ready to bottle in another week or two. Planning to brew again on sunday.
It is not certain that everything is uncertain.

Primary:BCS Clone
Secondary:Oud bruin (2), Raspberry melomel
Bottled: Oktoberfest, Imperial Punkin
Kegged: Wild Ale, Dark Mild
Gallons to date 2012: 47

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Old 10-26-2010, 03:38 PM   #22
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 153 Times on 144 Posts

Since I keg the rule is simple: float one, brew one. Generally, I only have one keg conditioning and 2-3 online. I also have wine and ciders in kegs, but mostly I use party taps on them.

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Old 10-26-2010, 04:19 PM   #23
Jan 2009
Pea Green, Colorado
Posts: 2,935
Liked 66 Times on 58 Posts

Ha ha, this is a funny question to me as I have three sons in the ranch house in their twenties. No matter how much we brew, we are always buying beer.

We have to actually bury beer to save it for a year. Unless it's nasty of course like the 2007 vintage corn stalk beer. Or the 2008 Dandylion near wine, etc.
Newer, better, more streamlined sig as per the forum police.

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Old 10-26-2010, 04:29 PM   #24
Feb 2007
Mystic, CT
Posts: 1,008
Liked 11 Times on 11 Posts

I keep four kegs on tap, and I always like to have two fermenting. Plus I have a few long term aging. With three small kids, I never know when I might not get a chance to brew for a while. For now I can get it done every 3-4 weeks, and if that happens to build up a backlog, I'll take care of that when the time comes.

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Old 10-26-2010, 04:40 PM   #25
Cpt_Kirks's Avatar
Sep 2008
Lakeland TN
Posts: 3,723
Liked 47 Times on 41 Posts

Generally, between 50 and 70 gallons in kegs. Six kegs in the kegerator (four on tap) and the rest bulk aging.

Also, there is usually about 10 gallons fermenting.

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