I am as close to being out of beer as ever right now. I brewed a Belgian Pale Ale last week and today an English Bitter.
I also put together a passion fruit mead and put an Orval wanna be into bottles with brett a couple weeks ago, so soon I will be back to beer wealth.
the past two years ive had this thing where i do one very big beer out of every 3 or 4 batches. im improving it procedurally nowadays since they take longer to get good and you sort of dont get the payback as quickly as a 5% strength beer, but it is better "value" for active time put in in a way.
im also at the stage of learning not to make them "BIG" just for the sake of being big, and that at least in my experience - the higher the alcohol the slower the effect of oak on the beer over time(?). at least thats what i perceived, the big (over 10% ABV) beers being less oaky than i had expected