The move to all grain was one of the biggest and best jumps in brewing good beer. Kegging was great for convenience and I hate bottles, and there is a quality aspect to is as well as I find beers that are bottle conditioned tend to taste different. That works for some styles, but if you're after a good clean beer, that secondary ferment to carb it tends to shift the taste. Even if you don't want to dispense from kegs, changing to a process of force carbonation and then gunning into bottles is also good, which I've done with beers I don't want taking up one of my taps for.
After that the big jumps came from pressure fermenting and oxygen free transfer. Its all worthwhile to get something out the other end that friends and teammates pine over getting to whenever they can, and that are indistinguishable from beers you'd buy in the store. Recipe creation, experimentation, all are just great fun.
I've had a roughly 15 year adventure in brewing and have done literally every transition and process shift possible, so if there is anything you want to try just ask and I'll give some perspective on it!
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