Just curious...

How many different brews do you have:

-fermenting
-bottled/kegged (carbonating)
-ready to drink

at any given time?

on Tap:

Doppelbock
IPA
Saison Traditional
Saison Artisinal (1.070 OG)
RIS
BarleyWine
1.065 Stout

Fermenting:

Kolsch
IPA
Tripel

Conditioning:

“Bok” (with wlp029)
IPA (Gotta keep that on tap  :wink: )

Also have a 1 year old Saison with brett that needs kegged plus a Berlinnerweiss in bottles and a bunch of bottles of BarleyWines and RIS and other brews going back about 6 years.

My chest freezer only holds 1 carboy for fermenting, and the kegerator can hold up to 4 at a time, but I only have 3 kegs right now.

I’ll only bottle if I’m sending to competition or I need to free up a keg.

fermenting:
apfelwein (pitched about 10 months ago)
pale wheat ale
double ipa

bottled:
double ipa

kegged:
double ipa

Bottled
Irish Red
English BW(14%)
American BW(14.7%)
Melomel
RIS (ol’ 31)(15.5%)
RIS (Bourbon Barrel)(11%)
Southern Brown
Old Ale (11%)

Kegged
Red
APA (Amarillo Pale Ale, late hopped)
Oktoberfest
German Pilsener
APA (Amarillo/Cascade Pale Ale)
RIS ('ol 31)(15.5%)
Baltic Porter (Bouborn Barrel)(10.25%)
Simcoe Mild
Amarillo Mild
140 Shilling (Strong Scorch Ale)(13%)
English BW (17.4%)
Common Cider (forgot the cider)

fermenting
English BW (18.7%)
Red

Fred

Peach ale nicely fermenting away.

Kegs and bottles listed below.

This is about what I try and keep around at any given time.

Bottled:

Northern English Brown Ale
Oatmeal Stout
Irish Red Ale
American Amber Ale
Robust Porter

Fermenting:

American Pale Ale
Rye IPA

Bottled and ready to drink:

ESB
Cleanup Blonde
Amarillo APA
Dry Stout
Strong Golden Ale
(Not many bottles of the last three left)

Fermenting:

Bohemian Pilsner
Wee Heavy (secondary)

Not a lot at the moment…

On Tap
Rye IPA
Milo’s Alt
Westcoastmalle Tripel
German pils

Fermenting
Waldo Lake Amber
Rye IPA
Casper’s Cream Ale
Old Stoner BW

Bottled
Old Stoner 9
a bunch of cider from about 2005-6

I usually have four beers on tap, a couple lagering and/or carbonating, and one or two fermenting.  Here’s today’s status:

On Tap
Cream Ale
Robust Porter
Denny’s BVIP
All Simcoe IIPA (carbonating)

In Bottles
Jolly Rancher American Wheat

Lagering / Cold Storage
Märzen
Helles
Schwarzbier

Fermenting
Belgian Tripel

Quickly dwindling if you look at my signature.

Two on tap, plus maybe a dozen styles bottled at any given time.

In wine I have about forty different varietals/blends.

Fermenting: nothing  :frowning:

Conditioning: RIS

Bottled: Dubbel
            Barleywine
            Wee Heavy

Kegged: Pilsner
            IPA
            Kolsch
            Dubbel
            DIPA

Running low on beer since I’ve chosen to work on upgrading my brewery.
Kegs: Rauchbier, Double Bock, Dort Export, Rye APA, Poblano Pepper beer, Sour Cherry Flanders Red Ale
Fermenting: Strong Scotch Ale, in a 5-gallon oak barrel
Aging in carboys: Sour solara project (just added some Scotch Ale wort to boost the malt expression), Braggot based on a Baltic Porter, Braggot based on an Old Ale, two other meads
Aging in a c-keg: a very sour ale (of unknown style) that actually hurts to drink

Sad to say at this point I have more empty kegs than full  :frowning:
Lagering - 10 gallons of Vienna Lager
Kegged - Schwarzbier, 80/-, IPA, Sweet Stout, Foreign Extra Stout
Bottled - Weissbier, RIS, Smoked Porter, Strong Scotch, Barleywine, JAOM

On tap:
Denny’s Rye PA
Red Ale

Kegged:
RyePA
Schoolhouse Table Beer (Imperial session in the sense that it’s less than 2-3%) :wink:

Conditioning:
Christmas Ale
HB Club has a collective 55 imperial porter aging in a Stranahans Whiskey barrel (my share is 10gal.

My grain mill is on the injury list. Waiting on a motor and coupling…So I am way behind where I want to be.

My brewing has been practically non-existant since I moved to Michigan.  I’m still adjusting to the water, trying to get my brewshed and equipment set up.  I’ve got one beer on tap… a stout.  Just started a sour mash.  But making the sour mash has put a bit of the bug back in me so another brewday is forthcoming.

Without looking, I think I’ve only brewed 6 batches since I moved here back in September and not all of them were keepers.    ::slight_smile:

Damn…how do some of you have the time to brew so much beer?  :-\

I don’t keg so everything I have is in bottles. I just moved so have nothing fermenting right now.

Here’s what I have bottled:

2 Ordinary Bitters
Citra IPA (only one bottle of this left… :frowning: )
Smoked Porter
Robust Porter
Imperial Stout
Scotch Ale

So, that was part of my reason for posting this question to begin with… but I will continue that in a new post so everyone can still have a chance to post their lists here.

My kegerator will hold seven kegs - actually, I think I could shoehorn in an eighth, I just don’t have one (yet). But, since I usually have something in there fermenting or lagering, there are usually 5-6 beers on tap. And almost always 1-2 fermenting or conditioning.

Right now, on tap: Berliner Weisse, Porter, Black Lager, THA Clone, Tripel
Lagering: Oktoberfest
Conditioning: Barrel-Aged Oatmeal Stout
Fermenting: Triple IPA, APA

That means I have two fermenters open, which isn’t unusual since the move. Tragically, I now have fewer people coming by to help me drink. :cry: