Hi Everyone. I'm a new brewer with just two kits fermented so far and both a long way from drinking stage (I'm prepared to be very patient). But it's got me thinking about how best to manage my brewing regime so that I'll always have something drinkable i.e. as one or two brews are reaching their best, there should ideally be another one or two already conditioning, ready to replace or supplement them. I like to have one or two days of no alcohol each week but on average I'd say I drink about 10-15 pints a week at home depending on various factors. If my brewing is a success I may end up consuming a bit more at home.
It got me wondering how others plan their brewing. Is it just a sudden 'OMG I'm running low, better get something going'? Or are you a meticulous planner, with a spreadsheet to tell you exactly when you should be brewing again? And does activity change with the seasons? Perhaps you ferment less in the summer when temperatures are harder to control. Thanks for sharing your approach.
You need to read through some of 
The fridge holds three and the general idea is to have a brew ready to replace any space left by an empty keg from the fridge so I try to keep the three that aren't in the fridge filled. I do tend to have three beverages that I am drinking at any given time but I try to avoid the situation where all three get finished at the same time, at the moment I have a Belgian Pale, a Mango Pale and a cider on tap. Tend to get through about 14 pints a week, keg holds about 32-33 so really need to be making a brew every ~3 weeks to keep a critical mass (once I've got there in the first place).
