Anyone else feeling outdated anymore? People start talking about using centrifuges to isolate yeasts, yeast viability, percent oxygen introduction to initiate oxygenation, difference in 250 vs 300 billion yeast cells in cleaning up off-flavors... makes me wonder if the newer brewers do it for fun or as a competition. I DO know many of the newer ones drop out because "it's too hard and takes too much work"... I got into it because it's fun and relaxing, and I can guarantee I've never counted yeast cells...