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Australians use no-chill brewing as their standard technique and don't complain of chill haze (another myth?). They do it because water is expensive and scarce. You just need a temp resistant HDPE container (like a jerry can). Then store the wort batch and brew whenever you like. It's easy...

My friend's brewhouse where some serious discussions and collaborative brewing take place...

Focussing on the beer side - you can get reasonable food in some of these places too: London - The Harp in Covent Garden, Nag's Head in Knightsbridge (no mobile phones), Cask in Pimlico York - York Tap on the railway station, Maltings near the station, The Blue Bell (tiny, but fantastic)

43 L Saison 130 L IPA (3x)

Commandeering the family fridge for your homebrew fermentation costs nothing except your marriage, potentially, but will be the best investment for your beer. Although we all focus on the gadgets around making wort, because it's hands on and is geeky, in reality, it's the yeast that does the...

The hops are spent after a decent boil so there isn't much left to transfer taste to the wort. A hop sock works well to keep most of the vegetable material to the fermentation when you are using pellets.

I spent the first years of my AG life doing open bucket fermentation - just like a real British brewery! Loose fitting lid over the bucket, removed once a decent krausen and then back on as the yeast head sinks. Only works for top fermenting yeast. No need to be paranoid about airlocks or access...