Originally Posted by DeTech
The hardest part is leaving it alone for half a year...
It seems like the best approach is to start a new batch every 3mos and hope future you reaps the deliciousness.
A year or more seems to be pretty common - my Flanders Red will be in at least 12, possibly 18 months. It's tough to keep many fermenters tied up for that long a time!
There *are* much quicker ones . . . I expect my BWß to be 100% complete in 2-3 weeks.