[rabid_dingo]

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.

[dean]

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.   

[etbrew]

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

[brew-witch]

Damn...how do some of you have the time to brew so much beer? 

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.

[a10t2]

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.

[majorvices]

Damn...how do some of you have the time to brew so much beer?  

Not sure what you mean? I just fill the fermenters when they are empty. 

[bluesman]

Damn...how do some of you have the time to brew so much beer? 

For the love of beer....what else. 

[dbarber]

On tap:
Scottish 70
APA
Munich dunkel

Kegged:
scotch ale
doppelbok
Flanders red
Brett beer

Conditioning:
cider
perry
orange blossom mead
oaked tripel
Belgian dark strong with brett and sour cherries

Fermenting:
Biere de Garde

Bottled:
sour cherry melomel
blueberry melomel
cyser
cider
RIS
Belgian pale ale

[mnblues]

Bottled:
2-Hearted Clone
NB extra pale ale
NB Belgian Wit

Fermenting:
Jamil's Evil Twin

[fritzeye]

tap 1: Rye PA
tap 2: IPA
conditioning in cornie: 2.5 gals. of Jamils Baltic Porter
bottle conditionaing:  2.5 gals of Jamil's Baltic Porter
in secondary:  Drew's Gumball Head Clone (see stoutguy.com)
in primary: Jamil's Saison

not great, but pretty good for a city slicker.

[The Naked Brewer]

On Tap: Nothing yet (still assembling kegerator)
Bottled:
   Vanilla Bourbon Porter
   Oaked Bourbon Porter
   Tangerine Wit
   Barley Wine
   Wheat Wine
   Raspberry Brown Ale
   Holiday Spiced Ale
   Marion Berry Melomel
Fermenting:
   Pliny The Elder clone
   Pale Ale
   Obsidian Stout clone
   White Sage Wit

[papasan]

I, too, am envious.  Still bottling only.  Had my homebrewing career's 3rd anniversary party in May which depleted my stock, but still have some of the following around -

Mitchenator Altbier
Love Potion #9 Irish Red Rye
St. Patty's Stout
Brew Moon Wit
Steven's What the Helles
Papa's Heffeweizen

And bottled a batch of Buzzsaw Brown clone last weekend, and planning on brewing an IPA this weekend.