I've done 50 batches since the first of the year, mostly 5 gallons, but a fair number of 3 gallon batches as well. So far this year I have put 194 gallons into bottles. I'll leave the size of the two batches still in the fermenters as a mystery.
Prior to this year I had done 28 batches over the years 2005-2012. I have 4 kids ages 3-9, a wife, play keyboard in a band, volunteer at church, and work full-time. It's all about making time for what you care about. My wife runs marathons, and when she goes away for the weekend and I'm stuck at home with the kids I brew. Last time she was out of town I only brewed 2 batches over the weekend; in September I brewed 4 batches in one weekend. I've gotten really good about scheduling and strategizing, so I can pull it off.
I do all my brewing in the kitchen. I have a gas stove with a 15K BTU burner, which isn't super powerful, but it gets the job done, and can bring 7.25 gallons to a boil in a reasonable time. I'll brew or bottle weeknights when my wife is at class.
If I start bringing my strike water to a boil when I get home at 5:15, I can measure my grains, grind them, and start my mash by 6, then feed the kids. Put 3-year old in bed. Mash done by 7, runoff done by 7:30 (I batch sparge). Put middle kids in bed. At boil by 8:15. Wife gets home at 9. Boil done by 9:15; chilling done by 10, in fermenter, pitched, and everything cleaned up by 10:30. :rockin: Still have time to cuddle with the wife, and go to bed by 11:15. My wife doesn't mind because I always leave the kitchen cleaner than I started.
I have covered the following top-level BJCP categories (in my mind at least, competition probably wouldn't agree with some of these):
Light Lager (Helles)
Pilsner (Classic American Pils)
Euro Amber Lager (Marzen)
Dark Lager (Schwarzbier, Dunkel)
Bock (Maibock, Helles Bock, Traditional Bock)
Amber Hybrid (if you count a Vienna brewed with Ale yeast; sort of a reverse Cali Common)
English Pale (Ordinary Bitter, Special Bitter, ESB)
Scottish/Irish Ale (Irish Red, Scottish 75)
American Ale (Pale, Amber)
English Brown (Mild, GF Mild)
Porter (Brown Porter, Chipotle Robust Porter)
Stout (Oatmeal Stout, Dry Stout)
IPA (American and Cascade/MO SMaSH with English Ale yeast)
Belgian / French Ale (Gluten-Free Wit, Black Saison)
Strong Ale (sort of, I've brewed two spiced old ales)
Fruit Beer (GF Raspberry Blonde)
Spice / Herb / Vegetable (Pumpkin Pie Beer, Lemon Pepper Saison)
Specialty (Indian Brown, Imperial Amber, misc.)
Melomel (Cherry-Raspberry Melomel)
Specialty Cider (Honey-Cherry Apple Cider)
Only top-level BJCP categories I haven't covered are:
Light Hybrid
German Wheat / Rye
Sour Ale
Belgian Strong
Traditional Mead / Other Mead
Standard Cider
Smoked/Wood-Aged Beer
I'll try to atone for my shortcomings next year.