I have been able to move from brewing 5 gallons once a month to 2.5 gallons once per week biab. I find it easier to find 3 hours or so on a weeknight than 5 hours on a weekend. Also I don't have a dedicated brew area so biab helps because I can do it in the kitchen with less equipment. I usually crush the night before, measure water in the morning, letting it come to room temperature. I turn the stove on as soon as I get home usually about 5:15. I'm finished by 8:30 if its an average gravity. Usually I have something ready to go in the oven as that heat from that helps hold mash temp. Supper happens during the boil then sanitation. I pitch yeast the following morning. I still do 5 gallon batches outside batch sparging when possible. And yea I've learned that drinking while doing other things isn't as fun as it sounds. If at all I pop one open during the boil after sanitizing. Having a system that is consistent has been the most important part of making brewing more relaxing. And oh yea, it makes for better beer.