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Old 01-31-2013, 02:39 AM   #71
/bɪər nɜrd/
MalFet's Avatar
May 2010
NYC / Kathmandu
Posts: 8,632
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I've got about a 4 1/2 hour window to go from set-up to wipe-down, and after that I've got to leave the kitchen and the beer in whatever state it's in until I get home 12 hours later. It's amazing how much more efficient I have gotten since I started needing to be. The missus (understandably) doesn't like it when I leave the counters sticky.

When I've got a full day off with no time pressures, it takes me like 14 hours.
"Be excellent to each other." -Benjamin Franklin

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Old 01-31-2013, 11:00 PM   #72
Dolomieu's Avatar
Jan 2012
Columbus, Ohio
Posts: 1,063
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When i brew at my buddies place we/he gets two two 10gal batches done in about 8hours. I do a 10gal batch in about 5. Double batch brew days are worth it if you have 3 extra hours.
Draft beer, Not me!!! - Belching Penguin

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Old 02-01-2013, 03:06 AM   #73
Jan 2012
Posts: 357
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I don't normally time my brew days, but they've always taken between five and six hours, and I presume that the next one will, as well.

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Old 02-01-2013, 03:14 AM   #74
pwkblue's Avatar
Sep 2012
Sandy, Utah
Posts: 183
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I am at 5 hours for stove top all grain 5 gallon...but that includes an hour at the gym during the 70 minute mash. If I stay home and remain focused I am a little faster 4.5 hours from start to finish.

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Old 02-02-2013, 01:49 AM   #75
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Dec 2009
Independence, Missouri
Posts: 1,169
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About 4.5 hours.
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Old 02-02-2013, 01:43 PM   #76
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Mar 2011
Fredericksburg, Virginia
Posts: 572
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If nothing goes wrong I spend about 4.5 hours on all-grain, batch sparge, and 60 minute mash and boil. I've gotten good at prioritizing and overlapping tasks. I'd say about 80% of my cleanup is done before I'm done chilling. Most of my setup is done, as necessary, during the process. For example, I get set up for the mash while heating my strike water, set up for sparging while mashing, get my boil additions ready while my wort heats to a boil, and so on. I even find time to clean a keg if necessary.

I do want to work on cutting my brew day down a bit. I feel like, if I can get everything done in less than four hours, I would be able to brew more often. So, eventually, I'll start heating my first runnings as I lauter, shorten my mash time if I'm able, and improve my chilling process in the summer. A better burner would help the process as well.
Kegged: Dusseldorf Altbier, Mild
Up next: Belgian Wheat/Rye, Kolsch

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Old 02-07-2013, 04:03 PM   #77
Jul 2012
Posts: 27
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Did an all grain last night after work. I started boiling my strike water at 5:00p and pitched my yeast at 10:15ish... I could've cut that down by about an hour, but i had to make and eat dinner for myself and SWMBO. Also I did it on the stove as my propane crapped out last brewday and I've yet to take it in...

I'll never brew on my stove again as I never got a really nice rolling hotbreak.
"Everyone's gotta believe in something... I believe I'll have another beer." - W.C. Fields

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Old 02-07-2013, 06:33 PM   #78
Jan 2012
Ideal Corners, MN
Posts: 3

With this thread in mind I did a 5 gallon (robust porter) extract/steeped specialty grain batch last evening. Used all the equipment I have, nested steps wherever possible, cleaned up as I went. Filled my steeping pot at 4:00 PM, pitched yeast at 7:05 PM, into the primary in it's location with everything except my starter flask put away.
I could have made it in three hours flat except I over chilled the wort (easy to do in Feb in MN).

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