Fullest pipeline ever!

[sablesurfer]

I was just realizing today that I have the most ever items in my brew pipeline. Probably nothing like all you other crazies that brew daily or whatever, but for me it is pretty good.

Warm fermentor - My three c IPA on its second week with temp bump and getting ready for a dry hop
Cool fermentor - My Saphir and tettenang munich beer fermenting almost to the bottom of notty range
Long term fermenting - Two JOAM meads with different peppers, a total experiment based on finding some flavored honeys at a local BBQ sauce maker
Bulk aging - My barleywine that needs some time before I dry hop and bottle
On shelf - My IPA that turned out apricot but super drinkable, my home harvest dry hop PA, my yearly BDay RIS that finally started to carb a bit.

For me that is crazyness.

 

[Remmy]

I was just realizing today that I have the most ever items in my brew pipeline. Probably nothing like all you other crazies that brew daily or whatever, but for me it is pretty good.

Warm fermentor - My three c IPA on its second week with temp bump and getting ready for a dry hop
Cool fermentor - My Saphir and tettenang munich beer fermenting almost to the bottom of notty range
Long term fermenting - Two JOAM meads with different peppers, a total experiment based on finding some flavored honeys at a local BBQ sauce maker
Bulk aging - My barleywine that needs some time before I dry hop and bottle
On shelf - My IPA that turned out apricot but super drinkable, my home harvest dry hop PA, my yearly BDay RIS that finally started to carb a bit.

For me that is crazyness.

It's an awesome problem to have.

The most I've had are 5 beers on-tap while four were fermenting and three sours bulk-aging. And random bottled home brew from batches I made last year (RIS, Quad, sours, etc.)

 

[iijakii]

Most I've ever had was 50 gallons. I think it was either 8 or 9 batches (did anywhere from 5-9gal at the time).

Severely limited right now due to only having a small fridge that can only fit one fermenter. Hoping to soon rectify that.

 

[hanuswalrus]

I love having a good pipeline going.

Got family coming in this coming weekend and going out to Vermont the weekend after so I had to get brewing the past couple weekends. All 5 of my fermenters are full and fermenting / bulk aging so I'm at capacity until I bottle the IPA next week. Hell yeah

 

[Rivenin]

i have 2 kegs about to blow and nothing in fermenters... damn newborns! they take up all your time! hahaha

 

[Gavin C]

It's great to have a pipeline going strong. Variety is the spice of life.

Mines in great shape at the moment

On tap
Munich Helles
Altbier
Vienna Lager
APA
Apfelwein

Bottles
Oatmeal Stout (2 left from draining a keg)
JAOM (untasted, conditioning till Xmas)

In the FV
1 gallon of graff

Next up this weekend
5.5 gallon batch of Munich Dunkel

 

[dpatrickv]

Mine is also is good shape.
Currently on tap:
Black Sand Cascadian ale - Coconut black IPA. 7% ABV

Quatro Nuggets - Nugget single hopped IIPA. 9.3% ABV

Makin' it Rain - Mulberry Saison. 5% ABV

Funk'd up Wheat - Brettanomyces wheat IPA. 5% ABV

Singling out the Madness - Simcoe+Maris Otter SMaSH. 7% ABV

New Era Red IPA - Red X, galaxy and Citra hopped red ipa. 6% ABV

aTypical Mild - English Mild. 3.2% ABV

Rad - Raspberry 'Berliner Weisse'. 5% ABV

Lambic - 402 homebrewers barrel project lambic. 5% ABV

November 4orX.3 - Galaxy dry hopped golden sour. 4% ABV

This doesn't include the 11% rum oak aged imperial brown ale, the brett black saison, or the brett "cali common" that I have "conditioning" in kegs currently.


I may have a problem.

 

[JonM]

I'm in the same boat. I have a couple recipes I like to have around in the winter, and it just so happens that they are recipes that need to age for a few months, so I've got a robust porter and a dubbel that'll age until Christmas or so. In the meantime, I have a Columbus IPA, the Cottage House Saison, and an altbier, and last weekend's On Room ESB is bubbling away.

 

[day_trippr]

A year ago this week I had nearly 30 gallons on tap in the keezer, another 25 gallons cold-carbed and ready to go on-line, and 10 gallons fermenting.



That's pretty much full capacity for the warm season here.
I can run another 10 gallons using my heater-only ferm cabinet in the winter.

After lazing about all summer I had just one keg to back up the keezer, so Sunday I got two batches in towards re-filling the pipeline...


Cheers!

 

[BrooklynTom]

Chocolate Stout about to kick
Belgium IPA getting carbed
Bourbon Barrel Stout on deck
Spiced Ale on deck
I am finding out, I have to brew at least once every two months to keep the pipeline full. I only have 2 taps running with 1 more in the near future.

 

[mattdee1]

Brown ale – 24 bottles ready to drink
Stout – remnants of first brew, few months old and tasting great, but only about 6 bottles left
Blonde – about 35 bottles or so, tasting great, and going fast
Milk Stout – 10 gallons ready to bottle in a few days, then have to condition forever

Obviously I’m not kegging (yet), so I’m finding it tricky to manage the pipeline thing. I currently have 6 cases of good bottles, I almost feel like I need a few more. Not because I need more than 6 cases of beer at any given time, but when you have to let certain beers just sit there for weeks to condition in the bottles, while others get annihilated by friends and family, I’m finding it tough to plan ahead with any accuracy.

 

[Peruvian802]

1 keg of pale ale and 1 keg of cider pouring. 3 fermenters bubbling. multiple bottles of cider going back to 2010 in boxes or the fridge. I'd say I have just shy of 30 gallons not including the various commercial bottles, cans, etc.

 

[QcSylvanio]

All this is impressive.

I'm wondering how do you guys manage your time to brew all this beer!

Recipe choosing, designing, ingredient ordering, keeping track of stuff, DIY project, yeast starter, actually brewing, bottling/kegging, competition, label design, etc.

I'm still a begginer and I end up doing something pretty much everyday but I ended up missing some time!!

And I have no children yet !! :fro:

 

[m00ps]

Last time there was a thread like this, they removed my posts because people asked for pictures and I had a self-incriminating amount kegged/bottled/fermenting. that's all ill say

 

[JonM]

For me, it's using established recipes and having a SWMBO who didn't mind me leaving my brew gear set up in the garage for an entire month. I don't think I'll push that particular envelope though. And living 1.2 miles from Northern Brewer helps.

 

[Gavin C]

All this is impressive.

I'm wondering how do you guys manage your time to brew all this beer!

Recipe choosing, designing, ingredient ordering, keeping track of stuff, DIY project, yeast starter, actually brewing, bottling/kegging, competition, label design, etc.

I'm still a begginer and I end up doing something pretty much everyday but I ended up missing some time!!

And I have no children yet !! :fro:

Homebrew gives you superpowers.

 

[dpatrickv]

All this is impressive.

I'm wondering how do you guys manage your time to brew all this beer!

Recipe choosing, designing, ingredient ordering, keeping track of stuff, DIY project, yeast starter, actually brewing, bottling/kegging, competition, label design, etc.

I'm still a begginer and I end up doing something pretty much everyday but I ended up missing some time!!

And I have no children yet !! :fro:

I create all my own recipes and track everything through brewers friend. I also buy in bulk so my brew days are typically never scheduled ahead of time.

Most of the time Ill wake up on a weekend and be like...."I'm going to brew today", then I will build a recipe from what I have and go from there.