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Old 11-15-2012, 06:03 PM   #11
kombat
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Originally Posted by Whattawort View Post
If I mill the night before I brew, I can be done in a little over 3hrs (including clean-up).
What!?!

How is that possible?

Let's assume, as you said, you mill your grains the night before. Furthermore, you have all your equipment all set up and ready to go. Let's even assume you've already measured out your strike water.

Brew day starts. You light the burner and start heating your strike water. Say you've got a great burner and you're up to 168 F (or whatever your dough-in temp is) in just 20 minutes. So you dump into your mash tun and stir in the grains until you hit your precise mashing temperature (another 5 minutes).

You mash for 60 minutes. You vorlauf (1 minute) and drain first runnings (2 minutes). You dump in your sparge water (which you've already heated up, so no additional time) and give it 10 more minutes to "mash out". Vorlauf (1 minute) and drain (2 minutes) again, and fire up the burner for the boil.

Say it takes 10 more minutes to get your 6.5 gallons from 170 F up to 212 F (boiling). You get a good hot break within 2 minutes of boiling, then throw in your bittering hops and start the timer. You now boil for 60 minutes.

Flame out and immediately start up your immersion chiller. Say it takes 15 minutes to get down to 65 F (which would be amazingly fast, IMO). You then drain into your fermenter (3 minutes), aerate (2 minutes), move it into the fermentation chamber and seal it up (2 minutes).

Add all that up, and that brings us to 3 hours and 15 minutes, and we haven't even cleaned up yet. It takes me at least another hour to scoop the grains out of my mash tun and give it a good rinse, mix up some PBW and scrub my boil kettle, hop screen, and HLT, put away my equipment and update my notes.

How on earth can you do a full all-grain brew in 3-ish hours?
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Old 11-15-2012, 06:09 PM   #12
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wow your fast. I'm 6-8 hours including clean up. I brew 12 gallon batches but even when I was doing 6 gallons it took almost the same amount of time
I try to clean as I go so once the boil is done I just wash out the pot and put it away. I also have a beast of a propane burner, so getting 7gal to a boil is pretty darn quick (less than 8min from 140 to 212). There's so much time during the mash and sparge, that cleaning up is pretty easy. I have to watch the pot like a hawk the entire boil since I only have an 8gal pot though, so every other task stops once the hot break happens. It also helps that I brew in my garage and that's where I store most of my equipment.

I brewed an Irish Red saturday morning in 3hrs flat. God I hope that thing is done and my keg is functioning again by the 1st. Gonna have some pretty pissed off party guests if it isn't.
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Old 11-15-2012, 06:14 PM   #13
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What!?!

Flame out and immediately start up your immersion chiller. Say it takes 15 minutes to get down to 65 F (which would be amazingly fast, IMO). You then drain into your fermenter (3 minutes), aerate (2 minutes), move it into the fermentation chamber and seal it up (2 minutes).

How on earth can you do a full all-grain brew in 3-ish hours?
Here is where I save the most time. I do the no-chill thing, so there is no waiting on the wort to cool really. I'll usually set the pot on the cold concrete for a few minutes while I dump the grains and hose out the tun. Then into the bucket it goes and I'm done. Easy peasy.
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Old 11-15-2012, 06:29 PM   #14
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Originally Posted by Whattawort View Post
I try to clean as I go so once the boil is done I just wash out the pot and put it away. I also have a beast of a propane burner, so getting 7gal to a boil is pretty darn quick (less than 8min from 140 to 212). There's so much time during the mash and sparge, that cleaning up is pretty easy. I have to watch the pot like a hawk the entire boil since I only have an 8gal pot though, so every other task stops once the hot break happens. It also helps that I brew in my garage and that's where I store most of my equipment.

I brewed an Irish Red saturday morning in 3hrs flat. God I hope that thing is done and my keg is functioning again by the 1st. Gonna have some pretty pissed off party guests if it isn't.

I recommend fermcap-s It will make boil over a thing of the past.
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Old 11-15-2012, 06:49 PM   #15
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I recommend fermcap-s It will make boil over a thing of the past.
Indeed, but I forgot to add it to my last order and I couldn't find it locally.
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Old 11-15-2012, 10:12 PM   #16
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Originally Posted by WoodlandBrew
The first post says 15 gallons, and later you say 5. If you are looking to do 5 gallon batches the only thing I would buy would be a 5 gallon paint strainer bag from the hardware store for a couple of bucks. Do a couple of partial boil BIAB batches that way and see where you want to go from there.
Sorry I meant I'm going to make a 15
Gallon keggle, so I have plenty of room to boil 5 gallons. Ill have to try some partial grain brewing.

Thanks everyone for the advice!!!!
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