Well THIS hasn't happened before...

[seatazzz]

Now that I have your attention...I've got two great beers on tap right now (cream ale and American strong, both kegs at least 2/3 full), just tapped a bitter red, and I've got an IPA to keg tomorrow that is also fairly awesome in my humble opinion. And a hoppy brown fermenting that should be good as well, all of them are 5 gallon batches. In almost 2 years of brewing I've NEVER had this much good homebrew on tap. I'm giddy.

My question to you all is, how big is your pipeline? (We'll wait while all the guys have a good giggle over that one.) What's the most (in gallons) you've ever had in reserve? Promise I'm not with ATF to slam anyone for brewing more than the 200 gallons we're allowed a year...

 

[MapleGroveAleworks]

For my annual Oktoberfest party I brew 12 five gallon kegs. That's usually the most I ever have going at once.

 

[pat10323]

For my annual Oktoberfest party I brew 12 five gallon kegs. That's usually the most I ever have going at once.

Dam that sounds like a good party

 

[gunhaus]

I always seem to have 4-5 5 gallon batches going, there's never an empty fermentor when you need one - and yet I always seem to be down to half a keg with nothing impending about ready?

I used to think i drank too much, and my timing was piss poor. But since then I formulated a theory about beer and magic that you can find if you search around a bit - and I am convinced that this is the culprit.

 

[Murphys_Law]

My new job is kicking my rear. I think I’ve brewed twice in 4 months!

Winter doesn’t help much, either.

 

[gunhaus]

Why did you take a job kicking your rear? Nothing else available?

 

[day_trippr]

High water mark: Having seen "The Money Pit" a couple of times and anticipating a major home reno starting near the end of September, I had all 16 of my kegs loaded, most of them full, in mid-September. I had moved our old kitchen to my shop/brew space - oven, fridge, sink, coffee machine, uwave, etc - which took every bit of space from my brewing operation.

C'est la vie, I rolled with it best as I could, but I have to say I was jonesing terribly by the time I finally lit up my rig again two weeks ago. I was down to ~10 gallons, with half of that in a back-up keg of stout.
On the up side, bargaining with The Spousal Unit over the extent of the reno resulted in my gaining a fabulous dedicated brew space, so I get my shop AND brewery, too.

Cheers! ("It's a good thing" )

 

[Rob2010SS]

The most I've had is 4 - 5 gallon batches fermenting with 2 full 5 gallon kegs on tap. That's not usual for me though. I'm terrible with my timing. We usually run out of beer before anything is ready. The way it usually goes is 2 full kegs with 1 batch fermenting.

 

[Hwk-I-St8]

I drink mostly NEIPAs, so I usually try to time things so that one is kegged about the time the previous kicks so that I can drink them fresh. I usually misjudge and go a week or more with no homebrew on tap. That gives me time to work on whittling down the cellar. I haven't really ever had a true "pipeline" going.

Right now is my high water mark by far. I have a dozen bourbon barral aged porter bombers bottled, 5 gallons of 12% RIS aging in a keg, and, to prepare for the national homebrew comp I have a NEIPA and a blonde ale carbing. I had to jump through some hoops to deal with two brews going simultaneously...I had to buy another fermenter, I had to use my kegerator to cold crash the blonde, I even had to get a second carboy plug.

I probably won't brew again till May at the earliest. I think I'll be hard-pressed to brew for the big brew since I'll probably still have two beers on tap then and nowhere to put them. I may need to invite some friends over. Or maybe I'll brew a lager or pilsner that can condition in the fermentation chamber while I finish the others...

 

[beersk]

I try to have 6 - 2.5 gallon kegs full for 3 taps. They last me about 3-5 weeks since I usually drink from 10oz glassware. I brew almost every weekend, which some people would hate, but I like variety, so it's no problem for me.

 

[cubalz]

I always have 2 kegs in the Kegerator, 1 fermenter finishing and 2 other fermenters in the temperature controlled chamber at all times. I just like to brew and I stopped buying commercial beer for home long ago.

 

[thehaze]

I brew 5 x 6 gallon batches and that gives me and my friends plenty of beer.

 

[bleme]

I only have 3 kegs, so that would be my max but one of those is usually a soda water. I actually kept a bigger pipeline when I bottled.

One of the guys in the club has 12 taps at his house, but 2 or 3 of those are usually a commercial beer. His pipeline is deep though, as he usually brews 20-30 gallons at a time and has 3 walk-in fridges in his garage. One is kept at fermenting temp, one at serving/conditioning temp and one at freezing (mostly for his meats but he has some hops in there too).