Okay, I do BIAB with as little tech as I can manage with - pretty much just temperatue and timing. I mash and boil in a 25ltr tea urn with the temperature control taken out and an STC 1000 controlling the heating, and controlling the mash temperature via my wort cooler. I ferment in a fridge with greenhouse heaters controlled by an Inkbird and bottle everything. My most recent cost saver was using a stainless steel cake cooling rack from Amazon to prevent scalding the grist; £4. My most frequent brew is Saison which has the great advantage of being quick to turn around, although I love English bitter, Stout and Porter, have a soft spot for Kolsch and have nearly got IPA right. Forthcoming attractions will be Brown Ale, Dark Saison, Gamma Ray clone, a German Dunkelbier and a Belgian Blond.