I've brewed 3 beers before opening the fermentor for the first time. I started with a mild, then a rye pale and finished with a porter. The 3 beers took about 2 months, then I cleaned the fermentor. There was a tiny spot of mold starting to form around the thermowell hole in the lid, otherwise there was nothing but trub and yeast left. That spot of mold never got close enough to the beer to affect the beer. Nowadays 'll do like clumsy suggest most times, especially if I don't have time for back to back brews.
It's always time for a beer
On tap:Crabapple Brett Blonde, Cherry Brett Blonde, Rye Stout,Sour Porter,Oatmeal Stout, Amarillo Wheat, Saison, ESB
Primary:Pecan Smoked Roggenbier
Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
Lagering: Pecan Rauchbock
Secondary: apple cider vinegar
Next: Porter/Vanilla Bourbon Porter,