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 
)
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 
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
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%)
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. :
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… )
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. 