How does everyone plan their brew schedule?

[Vaureywwc]

I brew whatever comes to mind, and change yeasts according to temperature. I'm brewing a Hoppiweizen on Sunday. Recipe was originally a quick partial, but I had some left over hops, so I went with it. I'm brewing a Chocolate Milk Stout on Wendesday and the Yeast, I'm getting will need to be a higher temp yeast, since my kitchen ambient right now it 79. But it will be okay

 

[Bamsdealer]

If I have a plan for a big barleywine RIS or tripel maybe. Im at the point where I brew 1-2x a month. I keep a sack of 2 row, pils and Marries Otter on hand as well as a bunch of hops and small amounts of specialty grains. Ill usually have 2 or 3 yeasts in mason jars ready to go or brew so that I can crop yeast from a fermenting beer.

This serves me well as I can whip up a batch anytime it looks like ill have 4 hours to myself and I dont have any kegs in line for the keggerator

 

[ArizonaGoalie]

Have to plan my brews with no temp control, so warmer fermentation in the summer, cooler in the winter.

I do have my standard seasonal brews:

Turkeyfest (an Oktoberfest style ale) brewed in August for November drinking.

Summer brew (with lemon and grains of paradise) brewed in April for June drinking.

Backyard ale (Cream of Three Crops) is my year rounder.

Beer is great!

 

[myerstyson]

I definitely schedule my brews. I want warming beers (Scottish Ales, Winter Warmers) when the weather is cold. I want warm-weather beers (Maibock, Wit, Kotbusser) when the weather is warm. Otherwise, I keep my Pale Ale and London Porter in stock.

 

[filthyastronaut]

Recently started using a calendar, and I do a mixture of seasonally appropriate and inappropriate beers year round. I typically plan it so I am bottling and brewing on the same day, and I try to reuse yeast at least once. For example, my next two beers are gonna be a Wit and a White IPA, and after that a Bitter, Red Ale, Red IPA, and Imperial Stout. My plans and recipes do change though, sometimes when I am about to crush the grain or add my first hop addition.

 

[eadavis80]

Make a cider in August so it's good for mid-fall. Plus, it can ferment warmer than most ales. I do a pumpkin around Labor Day so it's ready when the leaves turn. Mid-October I do a chocolate stout and winter warmer for the holidays. Early December I'll do whatever I feel like. Around St. Patty's I make a pale ale, amber ale and Boston Ale clone for late spring. In May I'll make a saison and wheat for summer.