Not a question but a observation/revelation/statement. I thought it was nuts when I looked at all the folk's signatures and see how many beers they have in their fermenters. First, the cost of the carboys (or pales, or other mostly enclosed vessels), and then second the size of a fermenter in order to hold them all. Then the keezers with 4-6 taps, each with at least 5 gallon kegs on the other end. I couldn't imagine how folks consumed so much that they needed to brew that much without being tanked every night.
And here I am, after only 3 months of brewing - I've converted my old chest freezer into a fermentation chamber. I've bought a new carboy every month. I built a two tap tower kegerator and I'm kicking myself for not brewing a wheat two weeks ago so that one of those lines wouldn't be dry right now. I just brewed three beers this past weekend so I can be sure both lines will be flowing for at least the next few weeks. And I'm not getting tanked every night - just enjoying one or two nice tasting home brews. If there was a turning point in which one understands home brewing, I think I just crossed it.
Now I just need to master this art.