Beer production vs. consumption?

[Huntsekker]

Maths question

1. If a socially distancing bubble of people drink 2 pints on average a night
2. Plus maybe the odd weekend with double that number (socially distant friends etc), so say an average of 20 pints a week
3. But that bubble of people are only brewing 33 pint batches every 5 weeks
4. How much do they have to up the start rate by to not run out of beer?
5. Also bearing in mind only 1 temp controlled fermentation fridge, which is tied up for 21 days, do they need another fridge or not?

I keep getting 42....

 

[Banbeer]

I've never been good at maths but I know that 3 x brew fridges and 4 x corny kegs = 1 happy piss head.

 

[Baz Chaz]

I was rather a prolific brewer a few years ago, then suddenly realised all the cupboards in 'the den brewery' were full of bottles, there were a few boxes in the garage as well! So had a break, only recently realised I was running out of stock!
Now, it sounds odd, but I actually enjoy brewing as much as drinking the stuff, so decided to brew more frequently, but lower the batch volume.
More experimenting, will no doubt build up a stock again, but not as quickly. But quite funny, I take my spent grain to a neighbour to feed his hens, along with an occasional bottle or two (dozen eggs come back) he was very pleased to see I'd started up again.
BNQ at neighbours last weekend, also very pleased to see me arrive with beer instead of wine.

Think I may have found a happy medium where I'm going to be brewing more often, but cutting down the volume to a consumable amount!

 

[Old Geezer]

5 pork pies, 10 cornish pasties a lump of blue vinnie and a fresh baked loaf of bread.

 

[Slid]

If you and yours drink 20 pints a week, then you need to brew 20 pints a week (I really do think this is obvious).
This sort of equates to one full length brew every other week. If you brew 33 pint batches, rather than 40 pints then you need an extra brew day on the "in between weeks" every 4 or 5 fortnights.
The first few days are the critical ones for fermentation and a single week in the fermentation fridge would be fine for all but Lagers.
Outside of that first few days, as much as a week with kits, maybe not that much can really go wrong?

If you want to leave each brew in the fridge for 3 weeks, then your long term consumption cannot exceed 11 pints per week. (This is, the 33 pints brew length divided by the 3 weeks each brew occupies the limiting factor of the brew fridge).

 

[Clint]

Some sound,stand out replies there!
Especially Banbeer and Old Geezer..

 

[GerritT]

5 pork pies, 10 cornish pasties a lump of blue vinnie and a fresh baked loaf of bread.

AND A PAAARTRIIIIIDGEE IN A PEEEEAAAAR TREEEEEEE

 

[Petrolhead]

AND you need to know whether the bubble is an english, Scottish, Northern Irish or Welsh bubble....

 

[Drunkula]

Oh ffs - you're drinking 22 pints a week - how long has that aged? Do you care? Do you force carb or bottle?

At that rate you need to do a brew a week to get enough of a backlog that won't taste like crap until you've got a buffer to brew once every 2 weeks.

You're far better over producing and aging that meeting demand unless you're doing wheat beers or fancy super-hopped IPAs. And you're not.

 

[GerritT]

Production is less than consumption. They WILL run out of drink*, regardless the amount they start with.

*I wouldn't wanna call it beer, since 'beer' implies a certain quality, which these people probably cannot be bothered with.

 

[chris-s]

If you have the empty bottles and the brew is not yet on ...

... you are two weeks behind!

 

[Banbeer]

Not if you use Kveik yeast your not, drinking an APA I started last Saturday, force carbed in a corny.

 

[An Ankoù]

Did a quick count of crates which mainly contain either 33s or 75s and reckon I've got 500 litres plus or minus 50. Not all ready to drink, but some 9 months old, my Greg Hughes pale ale is crap and will probably get rinsed. Not Greg's fault, wrong yeast. So minus 10 litres. Just got a family from Lille staying for a week and a couple from Luxembourg. All love beer and I fear for my stocks. Hope to get a new batch of modified Erdinger on within the next couple of days. You can't have too much beer.

 

[chris-s]

Not if you use Kveik yeast your not, drinking an APA I started last Saturday, force carbed in a corny.

Or a week behind.

 

[MickDundee]

I usually have 3 batches on the go at a time. I had a major flurry of activity over the start of lockdown which I’m still working through ( My remaining stocks are a full batch of Sorachi saison, 30 something bottles of Vienna lager, 10 bottles of underwhelming AIPA, around 20 bottles of pale lager, and about 10 bottles of raspberry Berliner Weisse) but I’m getting a corny set up for my birthday this week so no doubt I will want to get more brews on to fill them (I have a witbier fermenting at the moment which will be ready for packaging at just the right time).

I only drink between 6 and 8 bottles a week though (3-4 on a Friday and 3-4 on a Saturday), maybe slightly more if I’m on annual leave from work or something.

 

[labrewski]

Throw a few quid together get some kits or ingredients get some kveik fermentation happens really fast can bottle in a week brew bottle as much as ye can go mad till u have no bottles or space then just do one brew a week and u will never run out u will have some to share with other friends and a choice of some different beers and then others will have time to mature u will be the master brewers lol