This may be incriminating.....but...
How often do you brew & how much/how old is your stock?
One of the advantages I find using bottles as apposed to kegs is that there is almost no limit to the amount or age of my stock.
I keep 1/2 doz bottles from each batch & they go on the top shelf, some may stay there for 7 or 8 Months if they are any good & then brought out for special occasions & this year I gave some to my Father & Father in-law for chrissy.
To achieve this I have three fermenters which I constantly keep full, two in the brew box & one in the fridge cold conditioning.
With Ales this means I can brew every weekend, two weeks in primary, rack & cold condition for a week.
In reallity I brew three weeks out of every four.
The trick is to build up plenty of stock & then keep up with consumption & hand outs (sounds simple I know but is not always easy to keep it up)
This keeps plenty of stock & my beers can mature for up to 8 weeks before I open one.
What is your brewing schedule / straturgy?
mick.