I used to brew on the porch with my propane set up (basements are rare where live), but I've moved into the house. I move the dish rack out of the way, and use my RoboBrew right next to the sink. Super convenient. After I'm done and the beer's in the fermenter, I clean it and stow it in a little "annex" to our kitchen. Formerly an office but now my "beer room", where the beers ferment and the keggerator holds the fruits of my labors. The only idiosyncrasies are - I have to use a step ladder to get high enough to lift the malt pipe to sparge. And last weekend I brewed up a stout that maxed out the RoboBrew with 18lbs of grain. That was heavy. It was only after that brew session that I read about
Reiterated Mashing... I should try a set up similar to Bob357's. And the second is my sink has no fixture that I can attach a hose fitting to, so I have to use a half-assed rig with a 3 gallon pot on the counter, into which I submerge a cheap pump I bought at Lowe's, hooked up to my chiller. I fill the pot with the sink faucet, and the other end drains into the sink. If I'm careful, it mostly stays balanced wth a moderate flow, and chills from Boiling to 80' in about 25 min. I couldn't put the pump in the sink, because it doesn't have enough water lift strength to pump upwards more than about a foot and a half or so. But hey it works for now.