I'm the casual one. I have been brewing a little more like my cooking lately, a little bit more seat of my pants and not measuring everything. I still measure grain, hops, water volumes etc. but for instance this weekend I brewed two beers and didn't measure gravity until it was ready for the fermenter (it tasted like the right gravity during the boil) and didn't bother with brun water because I know what needs to go in the beers I made. I estimate strike water volume in my head. I eyed out the gypsum and baking soda in the palm of my hand and only checked mash ph of the stout I made.
that is fun to me, others probably would hate it. I, and others, like my beer. I didn't do that when I was new, I had to learn what things worked and what things looked like, tasted like, and smelled like.