[sienabrewer]

I'm at a point where I would like to make and fine tune some house styles that I brew over and over again.  I've been going all grain for about 2 years now and have usually just brewed what I felt like.  It's fun, but I'm not really getting a sense of fine tuning and really zeroing in on styles I really like.  Plus now that I have a mill I am buyingi n bulk.  So I ask what are house styles you always have?  I'm not looking for recipes.  I'm thinking of doing a German style blonde, IPA (east coast style), ESB, and a stout.  I plan on always having these styles around, while supplementing them with something that suites the season from time to time.

[greymane]

A West Coast style dry and brutally bitter Rye APA is always on tap and in the pipeline. Also, something lighter (e.g., wheat or pale ale) for the other tap on the kegerator.

[mnstorm99]

I can only fit two kegs in my kegerator, so I appreciate that you say house "style" as I will always have some sort of a pale ale (english bitter or ESB, American pale ale or IPA) on one of my taps.

[rjharper]

I've always got a dry Hard Cider on tap, and usually an Oatmeal Stout too.  Those seem to be the favourites around here.  I frequently knock out an Irish Red that makes a popular session beer too.

[enso]

I try and always have my APA available.  It is the only beer I regularly brew 10 gallon batches of.  Unfortunately I am not always good at planning ahead so that it is available. 

I also like to have a good session ale on tap.  Something in the 2.6% up to 3.6% range.  That usually is something I do always have available and tends to be a Scottish 60/- or 70/-, or a dark mild.  Other than that my brewing is still erratic other than being in a slightly seasonal mode.

[tygo]

I also like to have a good session ale on tap.  Something in the 2.6% up to 3.6% range. 

Me too but my session ales are usually in the 5-6% range 

I like having a pale ale around, usually an ESB but sometimes APA or (like now) both.

[denny]

At the very least, I always have a super hoppy IPA for my wife and something Belgian for myself.

[a10t2]

APA and a black lager are almost always on tap. Generally a porter too, and lately I've been on a Belgian kick, so either a dubbel or tripel. Usually some pilsner or helles from a lager "starter" lurking around too.

[euge]

I brew Bitters almost exclusively now- though some frequently are a fusion of American and British ingredients.

Plans are to branch off into Steam Beer in the next few months.

[zacbwb]

We have an Oatmeal Stout that I make whenever we are reaching for the last few bottles...other than that we recently made a Lagunitas Brown Shugga clone that turned out so well that it will probably be added to the "always have available" rotation.

[bluesman]

I have room for seven kegs in my chest and usually keep about five on tap daily. The one style that has the most frequency is an IPA by far.

[makemehoppy]

I like to keep an APA or IPA on tap in the 5-6% range. I also try to always have a Porter available. I then do other styles by whim. Right now I'm thinking of keeping my Scottish Ale in constant rotation.  Finally I'm trying to perfect a Belgian tripel in small batches. I'm on my 3rd attempt and going is slow as I like to wait at least a few months for aging to see what I want to adjust.

[beersk]

I have room for seven kegs in my chest and usually keep about five on tap daily. The one style that has the most frequency is an IPA by far.

Wow, you must be able to bench press a ton!

[chumley]

An IPA in the 1.060-1.070 OG range, and a pilsner in the 1.045 - 1.055 OG range.

And when its too warm to brew pilsners, cream ale.

[dtblank]

Irish Red and IPA