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Old 03-09-2013, 01:39 AM   #11
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Quote:
Originally Posted by 5B-brewing
Question: Why does a larger batch take longer? Aren't all the steps the same no matter the number of gallons? I only do five-gallon batches so I'm curious.
It's going to take longer to heat larger volumes of wort and water than it will the smaller ones. Also take longer to chill larger volumes than smaller volumes.


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Old 03-09-2013, 01:39 AM   #12
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Quote:
Originally Posted by pabloj13 View Post

I would imagine heating/cooling that larger volume is a good part of it.
That makes sense....


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Old 03-09-2013, 01:40 AM   #13
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Six hours.
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Old 03-09-2013, 01:42 AM   #14
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Also, racking into multiple fermentors, aerating them, and then pitching.

Of course some people have big conicals, but I imagine most of us just use a couple carboys.

 
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Old 03-09-2013, 01:43 AM   #15
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Quote:
Originally Posted by 5B-brewing
Question: Why does a larger batch take longer? Aren't all the steps the same no matter the number of gallons? I only do five-gallon batches so I'm curious.
It takes longer to heat up the watch to strike temperatures and a boil.

It takes me between 4-5 hours, but I do two separate 5 gallon batches on the same day using the BIAB method. I let the wort cool over night and pitch my yeast in the morning. This way I can keep up the pipeline and enjoy some variety.


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Old 03-09-2013, 01:44 AM   #16
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I was thinking about an old thread on this topic this morning. I am able to get my 5 gallon batch sparge batch done and pitched in 3.5-4 hours. A lot of people are much longer. One major thing that speeds up my day, though, is that I have great tap water so I can use hot water for strike water and I am already starting out ~130 degrees. If I had to heat from cold, it would add significant time.
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Old 03-09-2013, 01:45 AM   #17
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My brew day ranges from 4-7 hours. Depending on size of batch.

Batch Size: 10-30 gallons
Mash/sparge water starts at 120f out of tap
I also weigh and mill my own grain.
Includes clean up also!
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Old 03-09-2013, 01:48 AM   #18
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From clean-up to clean-up, four to 4.5 hours.

Pre-milled grain; batch sparging; 5g batches; stovetop with a heatstick.
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Old 03-09-2013, 01:53 AM   #19
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From the beginning of weighing out the grain bill to in the fermenter, it's about 4-41/2 hrs for me for a 5 gallon batch...
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Old 03-09-2013, 02:12 AM   #20
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~6 hours....gotta hussle and clean as your go. Heating water the night before helps but that may be cheating.



 
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