I brew in my kitchen at home, so my set up is not very fancy yet. I enjoy brewing with grain more than extracts, but I have two small children now. My time is at a premium, so it's best to just brew with extracts at this point. I am pretty strict as far as sanitation, but not obsessive about it. I prefer putting my 5 gallon batches into Corney kegs, growlers and bombers. 12 oz bottles take forever to fill and cap. If I could put the beer into cans, I would. I almost always use a yeast starter before pitching the yeast.
I brew beers that I want to drink, so I generally brew pale ales and IPAs, but I will also brew Porters and Belgian varieties. I've done dry stout, foreign extra stout, a mild for my wife and once brewed a Marzen. I am planning on getting more into lagers when I have an adequate place for lagering.