[garc_mall]

2011 - Started this year with a deployment, so spent the first 10 months reading, listening to podcasts, and planning my first batch. Successfully completed 5 extract batches (APA, N English Brown, Robust Porter, Brown Porter, IPA) all of them tasting great.
Joined the AHA
Joined the Cascade Brewers Guild

2012 - Move to All Grain (Success! Brewed a Special Bitter today)
Complete at least 30 Batches
Begin to dial in recipes of my favorite styles
Attend NHC in my Backyard
Enter at least 5 beers in competitions for the feedback
Purchase a fermentation freezer
Drink More Homebrew

[The Professor]

2011 was a special year for me.  In July I celebrated my 40th year of brewing at home.  It was also a year in which I 'changed up'  or modified some procedures and methods I had been using for at least the last 20 of those years...I decided to give a try to some of the great tips and bits of info that show  up on the forum (thanks Denny, Gordon, Keith, Kristen, Kai, and others). 
File 2011 under "old dog, new tricks"

Due to my work taking me out of town for extended stretches of time, I only managed to do around 14 batches in 2011 and some of them are still aging, but fortunately I was not wanting for beer at any time.       The biggest development of the year for me was diving headlong into the wild world of water chemistry, thanks to a sad decline in the quality of the municipal water supply in Central NJ. 
On the upside, doing so has done unexpected wonders for some of the darker brews which I was happy with before, but which I now find much more satisfying.

Although 2012 is looking to be a busier year for me professionally than last year  (with at least one extended gig on the west coast at some point),  I'm still looking forward to getting in at least the same number of batches as 2011;  I've already gotten a head start  on 2012's Xmas Ale.
And I aim to delve a bit more into lager brewing, something I'd done only very sporadically in the past.

In any case, cheers everyone, and Happy New Year!

[dbarber]

2011 -  a great year
brewed 18 batches
won BOS 3 times with 3 different beers
won silver at NHC

2012
judge more competitions and enter less
incorporate a pump into my brew setup
make more meads
brew new (for me) styles
attend NHC in Seattle

[morticaixavier]

Well, first brew day of 2012 is in the books.

Partigyle

1st 1.092 wheat wine to be fermented with white labs saison I (wlp565)
2nd 1.034 hefeweizen with wlp300(I think)

[micsager]

We got our first ten gallons done yesterday as well.  We brewed a variation of a Black IPA, Dark IPA, Cascadian Dark IPA, or a bigfoot beer.  Whatever you want to call it.  OG was was 1.082, and the only the second time using straight O2 to oxygenate.  Hopefully the 1056 can handle that OG, it was bublling within three hours.  Plus, BeerSmeith said 147 IBU's, but we used some older hops.  Also, someone once said it's impossible to go over 100 IBU's.  Any thoughts?

[Mark G]

2011 was a busy year for me personally, but I still managed to squeeze in 22 batches. I also put a 10-gallon system into place, added another fridge for lagering, and started paying close attention to water chemistry, which has really made a big difference in my beer.

For 2012, assuming the world doesn't come to an end, I'd like to enter more comps, take the BJCP exam, and try to get to the NHC. And of course, brew more beer.

[hopfenundmalz]

We got our first ten gallons done yesterday as well.  We brewed a variation of a Black IPA, Dark IPA, Cascadian Dark IPA, or a bigfoot beer.  Whatever you want to call it.  OG was was 1.082, and the only the second time using straight O2 to oxygenate.  Hopefully the 1056 can handle that OG, it was bublling within three hours.  Plus, BeerSmeith said 147 IBU's, but we used some older hops.  Also, someone once said it's impossible to go over 100 IBU's.  Any thoughts?

Thoughts - The Chico yeast has no problems with 1.082 OG.  As for 100 IBU's that is difficult to achieve, but not impossible.  The limit is sometimes said to be 110ish.  Someone in the industry here in MI said one of their beers measured 113 in the lab.  That one was kind of bitter.

Many beers that are advertised over 100 are usually lower.  A beer that I thought had high IBU's, around 99, came in at 65 when measured in a lab.

[brewmonk]

I brewed 6 batches, 4 kits and 2 extract recipes (6 out of 7 batches I've ever brewed).

This year I hope to go all grain.

[tankdeer]

Looks like I did 31 batches last year. 26 5-gallon and 5 10-gallon.

[oscarvan]

Not going to count....200 or less, fer sure. All I know is I now own 16 cornies......

[pinnah]

Pretty good beer year here in retrospect.

Looks like I made about 85 gallons.  
Wow, that seems like a lot, considering I drank most of it.
hmmm, I have developed some back fat.  I can feel it.
That's a problem.

Well in 2011
I fell in love with the lemon of sorachi,
learned to put beer in kegs,
became intrigued with a particular attentive saison yeast,
decided I had way too many 5 gallon carboys,
and learned a great deal reading from your shared expertise here.



Goals could be to:
share my beer
perfect the plinyesque
develop the idea of a session ipa
experiment with the Colorado farmhouse saison
get some prolonged bitterness from the Baltic
acquire a new "drip tray" mat in front of the keg fridge
plant and grow another couple Crystal and Mt Hood towers

Cheers to the new year!

[morticaixavier]

Goals could be to:
share my beer
perfect the plinyesque
develop the idea of a session ipa
experiment with the Colorado farmhouse saison
get some prolonged bitterness from the Baltic
acquire a new "drip tray" mat in front of the keg fridge
plant and grow another couple Crystal and Mt Hood towers

Cheers to the new year!

It's interesting you mention a sesion IPA, my last brew of 2011 was what I was calling a session IPA or SIPA. it was a 1.032 pale ale base (munich and a little c40) with 12.75 oz of hops. calculated 65 IBU but it was all (except .75 oz) in the last 15 minutes of the boil. yummers.