[brew-witch]

How many different brews do you have:

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

at any given time?

[majorvices]

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.

[theDarkSide]

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.

[deepsouth]

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


bottled:
double ipa


kegged:
double ipa

[bonjour]

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

[mnstorm99]

Peach ale nicely fermenting away.

Kegs and bottles listed below.

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

[Hokerer]

Bottled:

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

Fermenting:

American Pale Ale
Rye IPA

[tygo]

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)

[denny]

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

[yugamrap]

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

[dbeechum]

Quickly dwindling if you look at my signature.

[tomsawyer]

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

In wine I have about forty different varietals/blends.

[bluesman]

Fermenting: nothing   

Conditioning: RIS

Bottled: Dubbel
            Barleywine
            Wee Heavy

Kegged: Pilsner
             IPA
             Kolsch
             Dubbel
             DIPA
           

[jeffy]

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

[hamiltont]

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