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Old 01-28-2013, 09:18 AM   #31
Oct 2011
Posts: 257
Liked 31 Times on 24 Posts

Shortest was probably around 4 hours, prep included. Stovepop BIAB.

Longest was probably over 8 hours... maaaan, that was a PITA brewday.
This isn't a beer belly, It's a fuel tank for a love machine.

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Old 01-28-2013, 10:17 AM   #32
anengineer's Avatar
Feb 2011
Reading, PA
Posts: 130
Liked 2 Times on 2 Posts

6 to 7 hours for an 11-gallon "biab". I usually undertake racking
the primary into 2 cornies to make room for the brew day brew.

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Old 01-28-2013, 10:30 AM   #33
Feb 2012
Posts: 129
Liked 21 Times on 11 Posts

6 hrs..keg 5.. Bottle 5.. Rack 10.. Brew 10.. Start to finish with help of my brewpal

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Old 01-28-2013, 01:16 PM   #34
May 2012
Morgantown, Wv
Posts: 2,224
Liked 455 Times on 293 Posts

3.5 hours from start to finish no shortcuts. 5 gallon, 3 vessel Ag.

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Old 01-28-2013, 01:20 PM   #35
Feb 2011
Clemson, SC
Posts: 1,222
Liked 121 Times on 73 Posts

3.5-4 hours, batch sparging with a cooler MLT and cooling with an IC or CFC depending on ground water temps. That's assuming a 60 minute mash and 60 minute boil.

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Old 01-28-2013, 01:34 PM   #36
Nov 2012
Posts: 2,951
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My first AG batch was 7 hours, but 2 hours of that was putting out the fire I had started on the stove top and getting production moved outside.

Expecting 5 hours for the next one.

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Old 01-28-2013, 02:19 PM   #37
Sep 2011
Philadelphia, Pennsylvania [PA]
Posts: 369
Liked 81 Times on 53 Posts

5-6hrs for batch sparge ag due to stove top full boils.

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Old 01-28-2013, 02:50 PM   #38
Jan 2009
Oregon.. Go Beavs!
Posts: 634
Liked 17 Times on 16 Posts

I average just under 5 hours for an AG batch. My last batch was 7.5 hours for a triple decoction pilsner.

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Old 01-29-2013, 02:03 PM   #39
Mar 2008
Portland, Maine
Posts: 532
Liked 170 Times on 87 Posts

Crush to fermenter... no shortcuts, ever. Depends on outdoor temperature for big batches. 90 min mash, 20 min recirculate, 15 min whirlpool, etc.

2 gallon batch - 4 hours
10 gallon batch - 6 hours
50 gallon batch (precrushed the night before...) - 7 hours.
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Old 01-29-2013, 05:27 PM   #40
Former future HOF Brewer
Nov 2011
Santa Barbara, CA
Posts: 2,933
Liked 590 Times on 429 Posts

LOL..I see the times are creeping into the 3 hour range at this point. you guys do 30 minute mashes, no recirc/vourlauf, no sparge, 40 minute boils, no chill and clean as you go?

I bet your beer only costs .19/pint too?

LOL...just bustin' balls guys/gals. If you can brew that fast good on ya. So long as we're all brewing, that's all that matters!
Batch counter: 123 batches (11/29/11-7/22/15).

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