What is the most you have ever brewed at one time?

[FilJos]

I'll just say that things have gotten a little out of hand here lately. I had been collecting ingredients for all of these different ideas I had, and then the local grocer had apple juice on sale. The next thing you know I have: (All 5 or 6 gallon batches at various stages of completion)

Pinot Noir - 6g
Chilean Malbec - 6g
Two batches of clover mead - 5g each
Orange blossom mead - 5g
Thistle mead - 5g
Two batches of elderberry wine - 5g each
Farmhouse cider - 5g
Two batches of second run elderberry - 5g each
Sparkling Riesling pyment - 5g
Two batches apfelwein - 5g
Kolsch - 5g
Dopplebock - 5g

I think that's like 77 gallons in various stages of completion.

I'm screwed when it comes time to bottle all of this.

What is the most you have ever found yourself brewing at once?

 

[Suthrncomfrt1884]

Oh wow! I usually have 3-4 batches fermenting at a time. I don't like to get in over my head and overload myself with stock I can't get rid of. I usually do 10-15 gallon batches.

 

[COLObrewer]

I think the rule is: If you have more gallons fermenting than your current age, you may have a drinking problem. Or maybe it's, More batches than your I.Q.? Of course that is an ever changing number the more you drink, but it hurts to think about it, maybe I've brewed too much already?

 

[Yooper]

Well, "brewing" at one time is far different than having different stages of carboys all over. I've only ever brewed two 10 gallon batches in one day, but I have stuff all over.

I make wine, mead, cider, beer, etc, so there is always something in a carboy. Let's see, right now I have four carboys of crabapple wine, one of pinot noir, an ale pail of APA, some plum wine in primary, some blackberry wine oaking, some blackberry wine in primary, and I think some more downstairs. I have a BIG house, so there is plenty of room for more carboys.

I usually leave my wines in carboys for a year or two, and the meads longer. So I usually have quite a few carboys going at once.

 

[FilJos]

Well, "brewing" at one time is far different than having different stages of carboys all over.

Yeah, after I posted that I realized what word I used and figured that someone would want to get technical about terminology.

I think I made my question pretty clear.

I don't like to get in over my head and overload myself with stock I can't get rid of.

Well, I'm not too busy right now (I got the cancer and am out of work), so it really isn't too much to handle. I just surprised myself when I looked around my workshop and realized that I had run out of places to put carboys.

I think the rule is: If you have more gallons fermenting than your current age, you may have a drinking problem. Or maybe it's, More batches than your I.Q.? Of course that is an ever changing number the more you drink, but it hurts to think about it, maybe I've brewed too much already?

In either case I'm about 40 gallons over.

 

[Yooper]

Yeah, after I posted that I realized what word I used and figured that someone would want to get technical about terminology.

I think I made my question pretty clear.

No need to be a jerk. I was just saying that I brew quite a bit at one time, too, but usually still have plenty of wine around. I'll stay out of your threads.

 

[BackDorr]

Well, "brewing" at one time is far different than having different stages of carboys all over. I've only ever brewed two 10 gallon batches in one day, but I have stuff all over.

I make wine, mead, cider, beer, etc, so there is always something in a carboy. Let's see, right now I have four carboys of crabapple wine, one of pinot noir, an ale pail of APA, some plum wine in primary, some blackberry wine oaking, some blackberry wine in primary, and I think some more downstairs. I have a BIG house, so there is plenty of room for more carboys.

I usually leave my wines in carboys for a year or two, and the meads longer. So I usually have quite a few carboys going at once.

I need the carboy room that you have! I might have to modify my basement to fit more!

The most I've ever brewed was last weekend. I brewed two 12 gallon batches.

 

[BackDorr]

I think the rule is: If you have more gallons fermenting than your current age, you may have a drinking problem. Or maybe it's, More batches than your I.Q.? Of course that is an ever changing number the more you drink, but it hurts to think about it, maybe I've brewed too much already?

Whew, I'm pretty close on that first rule! I'm 26 and I have 24 gallons fermenting!

 

[Boerderij_Kabouter]

A few weeks ago I had 60g of beer on hand, plus 10g cider. That was a lot though, usually I don;t have that much (two big parties close together).

I usually have 1 or 2 30g brew days in a year. Those are long days...

 

[Suthrncomfrt1884]

I think a lot of people are also trying to build up their stock so they either don't have to brew outside over the winter, or so they can give out christmas gifts. I usually make 6 packs of 6 different beers and give them out to 20 or so people. I always like to do 10 gallon batches of those so that I have a spare keg for myself and I have a nice stock of bottles and kegs.

I've never done a 30 gallon batch, but I thought 2 10 gallons batches was rough...I can't imagine 30.

 

[Sacdan]

I have 45 gallons going right now. I usually do two 10 gallon batches (in one day) once or twice a month.

 

[jfr1111]

I think a lot of people are also trying to build up their stock so they either don't have to brew outside over the winter, or so they can give out christmas gifts.

I'm trying to do that too, but I have a real shortage of time. Makes me think I'll have to plan two batches in a single day when I'll finally be off work or when exams are done in two weeks (probably one AG and one Festa Brew, I'm really not equipped to actually brew 2 five gallon batches in a single day). The fact that I need to get everything that is fermenting in bottles and out of the house for the Christmas season (to drink it, plus we go away and aren't home) makes it even tougher.