Unless you live in a place where the normal temperature is extreme, your beer only needs to be in the controlled temperature chamber during the early time of the ferment, when the heat given off by the yeast wants to drive the temperature up. Normally be the 5th day the temperature doesn't need controlled, maybe even by the 3rd day if you pitch a massive amount of yeast to minimize the lag time. Take a read on this article:
http://www.brewgeeks.com/the-life-cycle-of-yeast.html
That means that you could be brewing a new batch every 4 or 5 days if you could find the time and had space to store several fermenters as the beer finishes and gets ready for bottling.
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