It's all good so long as we keep on brewing. I just happen to enjoy the man cave any chance I get. Personally I'd probably get in trouble for steaming up the house on an already hot day. So kudos to those who are still the man of the kitchen
Mash in the kitchen, boil on the patio, which can be anywhere from below freezing to high 90's, (it's really the wind I don't like), or in the garage. Then it's back into the kitchen to finish up pre-fermentation Then into the office converted to my brewmaster and fermentation arena.
As it's my kitchen (where I'm the cook and chief bottle washer), I see the need to adapt. I am going to banish myself to the garage (eventually). as I am slowly destroying my kitchen. (I think my wife would agree!) But for now I'm going to walk over, tap myself a pint of my latest APA and figure out my next brew.
I think it will be an IPA, or an............