Since the lager fridge is a limited resource there needs to be a small bit of oversight to ensure fairness and that everyone can get access to our mutually owned equipment. That responsibility falls to me and here is my proposition for that oversight, feel free to comment or suggest any other ideas. The necessary task is to know how long each carboy/keg has been in there to ensure that no one is taking more than a reasonable amount of time. A reasonable amount of time is 4 weeks. That's the limit.
1. A sign in sheet will be made and laminated so that it can be written on with dry erase markers. Tags will also be made and placed in a small box attached to the side of the fridge.
2. The sign in sheet will have 4 columns, number, name, date in, and date out.
3. Grab a tag and place it on your vessel and fill out the corresponding lines on the sign in sheet.
4. Happy Lagering, remove after 4 weeks maximum.
I feel this is the easiest, most cost effective, and painless way to to keep track of that limited space. Let me know any possible improvements you can think of or any opposition you may have.
I think full names, phone #, and email should be a requirement for the tags in case someone needs to get in contact in short notice to move, alert of a mess, etc.
Good point. I feel like that stuff should be painted on your carboy to begin with, but we can add a column for contact info. Thanks!
Thanks Joe! I'm looking forward to brewing my first lager now that we have the new fridge and a system to monitoring usage.
Jim Chochola brought up a great point. The ability to erase and change your exit date opens itself up to abuse and or mistakes/accidents. Better to have it in pen. Hopefully Saturday morning I will have the time to pick up a clip board and glue some serious magnets to it so that it can be mounted on the fridge door. Also, I will make the tags and glue some magnets to the tag box as well. I will then put tags on everything currently in there and leave it to the owners to fill in the relevant info whenever they get to the brewhouse next. I
Is there really a 4 week maximum? Most lagers need 6-8 weeks of lagering before they're really ready. Or are we talking about hte little 50F fridge behind the bar?
You get 4 weeks in the fermentation chamber, and 4 weeks in the lagering chamber for a grand total of 8 weeks.
You don't need anymore time than that, unless perhaps you brewed a monster superhighway gravity doppel. I've brewed award winning lagers in less time. It's a matter of diminishing returns and limited space, realistically if your beer isn't good after 4 weeks of lagering, another 2 weeks isn't gonna change that, in addition to that this is a very limited resource we have. There is only so much space available in it so we need to make sure that all members have fair access to it and it's not just being hogged by a small few. 4 weeks of lagering after 4 weeks of fermenting is pretty reasonable and will turn out great lagers. 6 to 8 weeks of lagering will not improve those beers by much, but it will restrict the number of people that can use it by half. We have to go with the greatest good for the greatest amount of members.
Keep in mind there is also an element of supply and demand here as well. It's not like Your beer will be evicted after 4 weeks if there are like 5 available spaces, but if there is a waiting list of 5 Brewers trying to get in and you've been in there 4 weeks then be a good neighbor and move your brew along.
Great idea to organize and keep things moving, if there becomes a lager frenzie. Thanks Joe!