What beer (if any) do you always try and keep on tap?

Discussion in 'Homebrewing' started by Merlyn, Jun 21, 2021.

  1. Merlyn

    Merlyn Initiate (42) Jan 17, 2021 Michigan

    Either a specific recipe, or a specific style. I have three taps and I try to keep an IPA, a "slammer," and a darker beer on tap. Right now I've got a Guinness clone, a Cream Ale, and a Brut IPA in there, and I've got a "floor sweeper" porter and a NEIPA in the ferms, and next batch will something light again.

    How about you fine folks? What do you keep on tap, or do you keep it more dynamic?
     
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  2. Granitebeard

    Granitebeard Initiate (127) Aug 24, 2016 Maine

    Typically one dark beer. I don't keg much, so try to keep a porter or stout in there. Nothing particular though. Another favorite is a lager. I have three taps in two units, and one is needed to actually do the lagering part of it so it is restrictive. Otherwise, most all else goes in bottles, and I am lucky to finish them quickly.
     
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  3. skleice

    skleice Aspirant (290) Aug 6, 2015 Connecticut

    4 kegs:
    - IPA
    - NEIPA
    - Low ABV (pale, blonde, light lager)
    - Seasonal or brown/Amber

    I bottle everything else.
     
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  4. VikeMan

    VikeMan Poo-Bah (1,996) Jul 12, 2009 Pennsylvania
    Society

    I used to have a house pale ale that was usually on, but for some reason I haven't brewed it in a while. These days, there always seems to be some version of a 9.5% ABV pastry stout, all of which share the same base beer recipe.
     
  5. Lukass

    Lukass Meyvn (1,081) Dec 16, 2012 Ohio

    3 taps, and I almost always have an apfelwein (because they’re so easy to make) on one of them. Then, the other two taps are either taken up by saison, IPA or lager as of late. The bigger beers and funky stuff are the only ones I bottle any more, but it’s been harder for me to bottle batches lately - the keezer keeps us plenty busy!
     
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  6. PortLargo

    PortLargo Zealot (503) Oct 19, 2012 Florida

    Always have an IPA, two Belgians, and Rauchbier (I know that's odd) pouring. Then fifth faucet reflects whatever the grain locker was previously overstocked with.
     
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  7. Supergenious

    Supergenious Disciple (385) May 9, 2011 Michigan

    I don’t think I’ve ever brewed the same beer more than once. So no regulars. I do try to keep one hoppy beer on tap, the other 2 taps are all over the place.
     
  8. MrOH

    MrOH Poo-Bah (1,807) Jul 5, 2010 Malta
    Society

    Not on tap (yet, still in the process of building out a keezer), but available in bottles, I like to always have a hop-driven beer, a yeast driven beer (usually a saison, but often times some other sort of Belgian. Been a few years since I did a hefeweizen.), an easy drinker like an American wheat or blond, and something dark with at least the roast level of an American Brown. There is often some overlap, because I got to use up all the low AA hops I buy.
     
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  9. GormBrewhouse

    GormBrewhouse Zealot (519) Jun 24, 2015 Vermont

    Bottles only.
    Usually a couple whole hop ipas/pales and the war dept must have her Irish stout! No excuses it’s a must have hahahahahh@a
     
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  10. Jasonja1474

    Jasonja1474 Aspirant (204) Oct 15, 2018 Tennessee
    Trader

    I have 2 taps. I try and keep a brown ale on tap. Lately I’ve been brewing NEIPAs to practice for the Hoppy Possum Homebrewers cup coming up in Sept. I’m taking what I think is the recipe to Hops in the Hills festival this Sat. 26th. So my kegerator has been all NEIPA lately. But I would like to try and keep one tap dedicated to brown ales and the other to what ever strikes my fancy.
     
  11. Merlyn

    Merlyn Initiate (42) Jan 17, 2021 Michigan

    I hear you on this!

    My wife loves dark beers and it's the only reason I have a Irish stout on tap now when it's almost July lol
     
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  12. JrGtr

    JrGtr Devotee (455) Apr 13, 2006 Massachusetts

    I don't have a kegerator, (yet...) but if |I did I have a pale that I would try to keep on most of the time. Others would likely be an IPA, maybe a porter / stout, and something else.
     
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  13. JoeSpartaNJ

    JoeSpartaNJ Initiate (62) Feb 5, 2008 New Jersey

    I try to keep one hop forward beer and one malt forward beer on tap for balance. Strength is optional.
     
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  14. mikehartigan

    mikehartigan Disciple (327) Apr 9, 2007 Illinois

    4 taps.

    I generally keep one dedicated to a pretty generic sparkling cider for those who just don't care for beer. (5 gal Costco cider + a packet of US-05. It's hard to beat a 10 minute brew day!)

    One pours a Cream Ale all summer or until I run out.

    The other two are rotating taps - whatever I had the urge to brew. Usually a wide range of styles.
     
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  15. invertalon

    invertalon Devotee (493) Jan 27, 2009 Ohio
    Trader

    Four taps here.

    For me, usually two I dedicate for lagers.

    Only one hoppy beer at a time. Too many good local fresh ones to handle those cravings, so I brew those infrequently now.

    I also try to keep all but one tap under about 6% ABV if I can.

    That seems to be my tap trend.
     
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  16. Buck89

    Buck89 Poo-Bah (3,193) Feb 7, 2015 Tennessee
    Society Trader

    3 taps here. I have a house Kveik IPA that seems to be the crowd pleaser, so it's on 90% of the time and I balance it out with a lager (usually a Pils) and a non-PA/IPA ale.
     
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  17. GetMeAnIPA

    GetMeAnIPA Defender (697) Mar 28, 2009 California

    would you be willing to share that base recipe? I rarely brew stouts and would like a good 9/10% abv recipe that I can get a baseline.
     
  18. Naugled

    Naugled Defender (655) Sep 25, 2007 New York

    I have 2 taps, but only keep one active, and it's usually an IPA (any one of probably 10 different IPAs, WC, NEIPA, Session, IPA, IIPA, etc)

    But I also have a large store (for one drinker) of what I call "keeping beers". These are BW's, RIS's, Saisons, Dopple's, Quads, etc... that I brew (once per year) and then keg condition and then bottle for storage. That's what I use the second tap for mostly.

    However, I do use the second tap for festbeir's and Hefe's as well. Once they are ready I'll tap and have two taps going in the fall and spring.
     
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  19. Yalc

    Yalc Initiate (117) Nov 5, 2011 Florida

    1. IPA/Pale
    2. Lager (usually Dunkel)
    3. Porter variants
     
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  20. argock

    argock Poo-Bah (3,598) Dec 30, 2006 Virginia
    Society

    I have up to 6 taps but usually run 4 most of the time. In the late fall-winter-early spring it will be almost all lagers. In the spring and summer, a wide variety of beers given propagation batches like cream ale and blonde ale and then hoppy beers like APA and IPA. In the early fall, a few dark beers mixed in like a brown ale, robust porter, and American stout.
     
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  21. pweis909

    pweis909 Poo-Bah (1,937) Aug 13, 2005 Wisconsin
    Society

    I struggle to keep to a schedule. Currently I have no beer on tap. But when I do, they tend to be low gravity beers and items that are not easily found in the commercial market. Milds and grisettes, for example
     
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  22. epk

    epk Initiate (157) Jun 10, 2008 New Jersey

    I don't try to keep one particular beer on tap at all times (only 2 taps here), but I do brew a few of the same recipes each year which are at least in part on tap (and bottled when I get around to it). Two strong Belgians (dark and blonde) and a Pumpkin Dunkel are always on the schedule for the year. Then I sprinkle some IPA/PA variations, saison, or maybe a Hefe here and there. The IPAs tend to use the same base with tweaks/subs to the hops each year to try something new.
     
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  23. imtroy703

    imtroy703 Devotee (424) Nov 13, 2009 Tennessee
    Society Trader

    3 tappers:
    Cream Ale
    Seasonal (Right now a Porter)
    ???
     
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  24. rocdoc1

    rocdoc1 Aspirant (282) Jan 13, 2006 New Mexico

    Back in the olden times I had 2 kegerators that held up to 6 kegs each. I always had one sour or brett beer on tap, always 2 different dark beers, my house beer, AKA Happy Wife, and then the rest of the taps could be absolutely anything from rauchbier to mead. Olden times are over, I now have one kegerator and it currently only has an IPA, a hefeweizen and a mead. I will resume serious brewing in February, and first up will be a porter.
     
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  25. JackHorzempa

    JackHorzempa Poo-Bah (5,161) Dec 15, 2005 Pennsylvania
    Society

    Corky, did you ever have 12 beers pouring at the same time? if so, were there any issues/problems of any of the beers going stale? Or did continuous cold storage preserve freshness?

    From conversations with the owners of craft beer bars they target 60 days after tapping for the beers they serve.

    Cheers!
     
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  26. rocdoc1

    rocdoc1 Aspirant (282) Jan 13, 2006 New Mexico

    For at least 15 years I had a minimum of 10 going all the time, the other 2 taps were awaiting a beer to finish and be kegged. And no, I never had storage issues. I had friends, family and neighbors to keep the inventory moving, My low ABV beers went quickly, but I tended to ration the beers over 10 percent. I had a 14 percent imperial stout that lasted 2 years and was delicious the whole time. I brew 10 gallon batches and often split them into different beers by dry hopping differently, adding coffee or vanilla to one keg of a porter. or other tricks so that I had more variety and that way I didn't have 10 gallons of the same beer to get tired of. Then when life changed, my fridge kegerator became more of a lagering vessel although I still had 2 or 3 taps to serve from.
     
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  27. JackHorzempa

    JackHorzempa Poo-Bah (5,161) Dec 15, 2005 Pennsylvania
    Society

    Sounds like you had plenty of help here.

    Beers that move quickly (e.g., within 60 days at a Craft Beer Bar) will indeed not go stale.

    Cheers!
     
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  28. jbakajust1

    jbakajust1 Crusader (738) Aug 25, 2009 Oregon

    Back when I was brewing consistently I would try to keep on a Saison, an IPA, something malty, something sour, something big. Now a days the beer is lucky if it ever sees a keg. Pressurized conical makes it super easy to crash, carb, and serve in one vessel. Still have a Rauchbier in there I brewed over a year ago and got tired of... gotta get it outta there tomorrow so I can ferment the Wit.

    If I have the drive to get rotation back in it will be Yeasty, Hoppy, Lagery. Not trying to have all 6 taps going again.
     
  29. GormBrewhouse

    GormBrewhouse Zealot (519) Jun 24, 2015 Vermont

    Great tales from the past, guys.

    back when I was constantly brewing, I’d always have 2 -4 ipas, , a pale, Irish stout, seasonal beers like pumpkin,blueberry, maple sap beer, and then there was the tasting rack which could hold IRS variants, strong Belgian, smoked beers, mole, and the beers I froze.

    but I slowed down. The rack is now empty and brewing on hold till I get a new knee , and I doubt I’ll ever go back to the constant brewing days. Seems all the in laws and outlaws got old to, hahahahaah
     
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