Chugging along in All-Grain Land

I just made my third (and consequentially fourth) all-grain batch and I am loving this method. I made a Bell's Best Brown Clone and had such a thick wort going even after I got my 6.5 gallons for the boil I decided to keep three gallons of it and boil up a second batch (called Little Brother Brown; a Northern Brown Ale) on the stove while the original beer cooled. Long story short, I now have ten gallons of beer fermenting in my beer fridge, a 5.9% American Brown Ale and a 4.2% Northern Brown Ale. It only took an extra hour (out of an already 6 hour day) to make a weaker, session beer at the same time as my original recipe. I will probably do this a lot more when making barleywines or Imperial anything. I still have a ton of beer left over from the wedding, but I can't stop brewing. My Pumpkin Ale will be bottled on Sunday and a Black and Blue Berry wheat the next week. My Porter is at its peak flavor and in another week my first all-grain, the American Pale Ale, will be fully carbonated. That beer is by far the most commercial tasting beer I've ever made, so if it's any indication of what All grain can do, I can't wait to have a few batches to let people try!!!