mashpaddled
Well-Known Member
I'm kinda in the same boat. I want to brew faster than I drink and I don't have enough people around who want to drink pint after pint of the 5% beers I put on tap. I wouldn't want to brew several kegs of hoppy beers and leave them to languish, especially at warmer temperatures. You probably want to enjoy your hard work more than drinking your beers past their prime. Better to brew those beers as close to kicking a keg as possible. I would be less concerned about a bigger beer or a less hop-forward beer hanging around at room temperature if you want to keep a keg on hand in case you have a gap in your pipeline. Learning how to manage your pipeline is part of the "fun" of a keg system.