How often and at what volume is everyone brewing?

[BrewZer]

Over the past 2 years, about one 6 gallon batch per quarter.

 

[Rob2010SS]

What is a breakfast sour?

LOL, it's a beer which attempts the emulate the flavors of the ever popular Breakfast Parfait. This beer has Strawberry, Raspberry, Blackberry, Blueberry, Vanilla and Granola.

I called it a breakfast sour and should have called it a breakfast parfait sour.

 

[OleBrewing]

My goal is to brew one 10 gallon batch a month. Being its April and just went thru a blizzard and no brews yet I am a little behind. I might get 3 or four this year. Might have to pull an all dayer and do a double brew.

 

[JaggersBrewingCo]

Didn't realize we were counting baths

I brew several times a month 5 gallons on most beers, 10 on popular beers. Brewing schedule changes a bit. Sometimes I take a month or more off, other times I brew several times a week.

I have only really have counted due to the YouTube Channel, and trying to enter competitions. So the info is normally with in reach so I know what is what and where it needs to go. But if neither where a thing then I would probably have no idea.

 

[BAF]

I usually do 5 gallon batches 2-3 times a month, depending on how quickly I can turn around my fermenters. Sometimes I'll do a 2-3 gallon smaller batch to test something out, or sometimes I'll brew a 6 gallon batch and split it into two 3-gallon secondaries to play with different dry hops/fruits/etc. I only have two 3-gallon kegs though, so must stuff is aimed at keeping my pipeline of 5-gallon kegs full.

I just got a canning setup though, so moving forward, I'll probably do 8-gallon batches of beers I want more of or want to share; enough to fill a 5-gallon keg to have on draft, and then a 3-gallon keg to put into cans.

 

[crazyjake19]

I most typically brew 2- or 3-gallon batches twice a month, with some cider and wine projects always going alongside them.

 

[formosabrews]

LOL, it's a beer which attempts the emulate the flavors of the ever popular Breakfast Parfait. This beer has Strawberry, Raspberry, Blackberry, Blueberry, Vanilla and Granola.

I called it a breakfast sour and should have called it a breakfast parfait sour.

Sounds delicious. This might get me into eating breakfast. Any chance you would be willing to share the recipe?

 

[Yesfan]

This brew goes to eleven:
View attachment 765903
I've been brewing since 1994 and will do batch #295 this weekend. The average is 10.5 times per year. All 5 gallon batches. My "Spinale" has been a regular since 2017, but it only makes sense in old school HBUs.

What? No Seventh Sojourn Saison??



I got a late start this year as I've only done three 5 gallon batches. I did do those batches in the last two months though. I've not done a lot of brewing til this year.

 

[Dog House Brew]

I used to brew all the time. 15 17.5 gallon batches. I’m brewing 4 days in a row coming up next weekend. I’ll do 4 17.5 batches and 3 5 gallon batches. I can run both at the same time. The 5g batches will be biab no sparge. Kolsch, Saison, Triple, and IPA. The 5s will be RIS, Quad, and CDA. I’m sick of buying beer!! Problem Solved!

 

[Broothru]

Ten to 12 times per year, 5 gallon batches, though most of that is between March and August with another 2~3 sessions in the early fall. Only four in the logbook so far for 2022, but we've been traveling more since Covid has started subsiding.

Toss in a half-dozen wine fermentations and a random cider, and my Idle Time Dancecard is usually full year-round.

 

[matt_m]

I do spurts of nearly every week to skipping a few weeks. 6.5g batches with 5 into a keg and the rest going to cans/crowlers/growlers and given away immediately. Maybe quarterly I'll do a canning day of around 50 cans and give away basically everything I can. Those are a mix of stuff I'm tired of and some new stuff. Summer we do a get together weekly and I'll take upwards of a gallon in crowlers to those and send whatever doesn't get consumed home with someone. Hopefully Covid is waning and there will be more on-premises consumption.

 

[mashpaddled]

Nowhere near as much as I would like. I have been on a long slow journey to try to restrain my brewing to clear through my backlog of beer. I have a lot in bottles that is both homebrew and purchased. I am also trying to buy less to drink down my cellar to a reasonable volume. I also have a friend who works for a beer distributor and gives me all the out of code beer he thinks I'll like. He gave me thirty pint cans last weekend. Right now I think I have around thirty-five cases of beer spread out between two storage closets and a closet-sized refrigerated cellar.

These days I'm putting down three or four three gallon batches to fill a keg and four or five one gallon batches that go in bottles every year. Hoping in the next couple years I'll be down enough to get back to brewing once every month or two.

 

[Sam_92]

Alright, I'll come help you drink through your cellar if you really insist. It won't be easy but I'm willing to shoulder that burden for a fellow homebrewer.

 

[Cat Assistant Brewery]

Bi-monthly to monthly-1 gallon brews. I like the smaller batches for that reason. It lets me make something fairly quick, mak3 minor changes and do it again. I also a have brew shop in town, so I have like no wait time on getting ingredients.

 

[Konadog]

So far this year, I just brewed my 12th 5gallon batch. Trying to brew every other week. Last year I did 21 batches, 19 the year before. Somehow I've made more friends over the years!

 

[JAReeves]

I'd brew every weekend if I could, but life... Last Saturday was sort of a double brew day, as the base wort came from a local brewery/homebrew club day. That makes 5-5G batches this year, a slow start for beer. But I also do wine, cider, and mead and need to bottle the heavy stuff to make room for the daily drinkers.

 

[lightningbug]

I'm currently doing 1, sometimes 2, 6 gallon batches every 2 weeks. Lots to give away!!!

I brew every 2 weeks almost religiously. I’d brew more but I only have one fermenter and fermentation fridge. I make 2.5 gallon batches for new recipes (stored in small torpedo kegs) and full 5 gallon batches for tested and proven recipes. I generally have a hard time keeping the 5 taps on my keezer all full at once.

 

[DonT]

Typically, I do 5g batches once a month if it's just the wife and I drinking and I'm not giving away much. Lately, it's been every couple of weeks just to keep up. My homebrew club poured our stuff at the local beer fest and that nearly drained two almost full kegs, and this weekend I'm taking a keg to a friends party.

 

[wepeeler]

5 gallon batches usually 3x month. That keeps the fermentors and kegs full. Occasionally I'll do a double batch to experiment with yeast or dry hops. Too much beer to consume by myself, but I have plenty of friends and beer club buddies who like when I share.

 

[Big_D]

I'm still somewhat a newb, been brewing just over 5 months now. In that time frame, I've brewed around 70 gals. First 2 batches were 6 gals each, realized pretty quickly that wasn't going to cut it. Everything after has been 12 gals (5 batches).

I was doing double batches to get 12 gals which wasn't very enjoyable. Just picked up a larger setup that'll cut the brew time and work load in half, looking forward to getting some of the spare kegs filled up. My favorite so far is a California Common, so needless to say it goes quicker than the others I've brewed.. but I try to maintain 3 options on tap.

 

[user 263363]

Not nearly enough volume not nearly often enough.

 

[bracconiere]

Not nearly enough volume not nearly often enough.

just try thinking of it in weight lifted?

 

[Protos]

5.5L / 1.5G every Sunday.
I'm the only consumer of my beer.

 

[JAReeves]

5.5L / 1.5G every Sunday.
I'm the only consumer of my beer.

You need better friends.

 

[emorris]

Try to brew every 3 to 4 weeks at 3x 5 gallon batches spring till fall up to 45 gal this year on track so far

 

[Protos]

You need better friends.

LOL. They are good enough, they're just wine people.
I don't touch their acidic Cabernets, they don't touch (almost) my beers.
At parties, each side brings and drinks their own production

 

[JAReeves]

And they said, "what're you in for," and I said, "home brewing," and they all moved away from me on the bench.-apologies to Guthrie.

 

[Broothru]

And they said, "what're you in for," and I said, "home brewing," and they all moved away from me on the bench.-apologies to Guthrie.

Wasn't that what the Momma cat got busted for?

 

[Toxxyc]

Depends on the time of the year. Like this time we have now, deep winter, I brew very little. Come Spring though, in prep for the summer and the holidays and Christmas and everything, then I like to brew a bit more. Then it's not funny for a keg to die very quickly, so I like having kegs full, fermenters fermenting and cool wort in sealed cubes ready to go. It's not uncommon for me to do a brew, a keg, and a fresh ferment on the same day. Beer from the fermenter goes into the empty keg, wort from the no-chill cube goes onto that yeast cake and a fresh brew goes into the empty no-chill cube. Cubes are stored cool and dark and lasts for months like that.

Oh yes, and volumes. I have a 50l brew kettle, sometimes I'll do corny-sized batches (21l into fermenter), but I mostly do double batches. The wort that stays over often gets something else done to it - a different dry hop, different yeast, etc. etc. so it's not always the exact same beer in the end.

 

[JAReeves]

Wasn't that what the Momma cat got busted for?