Yup. I do 10 gallon batches, so 2 kegs is massively preferable to 100 bottles.

I did that. My serving fridge holds five kegs and has three faucets on the door. Then I needed a temperature-controlled environment for fermenting, so I added another fridge. 2 beer fridges to one food fridge seems like about the right ratio.

Homebrewing is awesome. All-grain homebrewing is just freaking amazingly awesome. One tip though - put your wort chiller in the boil for the last 20 minutes - it will help sanitize it. I actually just put mine in the kettle for the entire boil so I don't forget.

Hops will definitely mellow with age. Another great thing about homebrewing is that you get to experience the whole curve of the beer's age as it matures. The same beer can be quite different over time.

Soon will come the time when you walk into a restaurant or bar and order a beer, then think to yourself, "Meh, mine's better."

I'm about eighteen years into homebrewing, and I think it's the best hobby ever. There are two keys to nice low final gravities: good wort formulation and good healthy yeast. With both of those, you can routinely finish at 1.010 - 1.014, making a crisper, dryer beer. Of course, if you *want* a big, meaty beer, nothing wrong with finishing higher. The best thing I ever did for my beer's quality was invest in a temperature-controlled fridge for fermenting. Here (just northwest of LA), I would not be able to brew good beer for half the year without it. The best thing I ever did to make brewing enjoyable was to invest in a serving fridge and a kegging setup (yes, I have two beer fridges). Bottling is just such a pain it makes the whole thing seem like a chore. It's tolerable with a brewing partner, but solo, eugh. Kegging is so much easier it can't even be compared - now, I can package ten gallons of beer in under an hour, most of that spent having a glass while the siphon runs. Plus, the carbonation is always exactly right.