Originally Posted by brewfreeordie
I do biab and I'm consistently at 6 hours. That includes setup and cleanup. I usually do a 90 min mash and a 90 minute boil. I also heat a 2g batch of water to rinse equipment before starting.
Right now I use an immersion cooler, use a pump and circulate during the mash/boil/chilling and use it to pump into the fermenter. I would love to get it down to 4hrs, and would love to get rid of the chiller and pump, which would save a ton of setup and cleanup. Just can't do it. It's too cool.
Why the 90min mash and boil? I get you should boil for 90min if using a lot of pils malt, but if not using a lot of pils... then why? Seems like you're adding an extra hour to your brew day for no reason. Conversion usually happens in well under an hour even though 60min is a standard mash time. 90min for every beer you brew seems overkill. Same for the boil.
Primary: Black Rye Sasion w/Pepper
Kegged: Weizenbock, Amarillo Pale Ale, Cascading Munich SMaSH, Belgian Golden Strong Ale, German Pils
Bottled: Nikko's Wobbly Wine, Neapolitan Stout
"There are no stupid questions, only stupid people."