Like Stonch, I have been adding to my relationship with beer through running a nano-brewery in the kitchen. While I have no beer cam (yet), it's great fun as brewing gets you close to the ingredients and give you some insights into what craft brewers are doing and doing for you.
So I ordered a few all-grain kits from the ever excellent and much to be recommended Paddock Wood of Saskatchewan - yes, in Canada you have to mail order your beer supplies if you want the good stuff - and settled down to making some of the styles I am fond of these days, pales ales and porters and milds mainly. Then last night, I got out the hefeweizen kit thinking I would make the wort on one night, boil it and pitch the yeast the next. I puled out my copy of Eric Warner's 1992 home brewing text German Wheat Beer and - holy decoction, batman - what a epic effort! Just making the wort took about seven temperature changes and required splitting the mash at one point treating the two parts to different temperature treatments. Each stage (theoretically) provides for separate enzyme or protein generation and needs coaxing out in specific succession. As a result, what I thought was going to take maybe an hour and a bit pushed three and a half and I am stuck with half a carboy of something that looks kinda like thin gravy.
I will tell you how it goes but for now my first lesson is certainly respect your hefeweizen. By the way, Eric seems to have been the lead dog (CEO) of Flying Dog since 1999. Good source of advice to take.