How long does brew day take you?

[soccerdad]

When I brew with either my son or daughter we can go 3.5 hours by splitting duties. That's with 60 and 60 mash and boil (and BIAB). When I am brewing alone the final clean and wipe might be 4 or even 4.5. Sunday was 11am to 3 pm. Finished in time for soccer at 3.30

 

[EdMerican]

Well, I've certainly gotten my answer: move my arse outside and get a propane burner. I've become remarkably efficient (IMHO) with my brew day, but the heating (mash water, sparge water, boiling the wort, etc.) just takes too dang long. Once I complete all the possible steps I can to prepare for the next brewing step, I find myself doing other things around the house while I'm waiting for the next hop-addition. The wife likes that part (and the fact that she always gets a clean kitchen after a brew day), but waiting for things to heat-up definitely stretches out my operation.

If I were to guess, right now...
* 45-75 min to heat up 4-6 gallons of mash water
* 30-45 to bring the wort (6-7 gal) from the sparge to a boil

I'm guessing with a propane burner outside I could knock those down to 20min & 10min? Granted, we just came off a wicked cold-snap up here (St. Paul) where daytime highs were -18F (not a typo), so perhaps I'll wait for it to warm up just *a little*.

Thanks fellas!

I was brewing 5 gallon AG batch sparge brews in my kitchen on an electric stove. Had it down to 5 to 5.25 hours from clean kitchen to clean kitchen. Heating strike water and getting to boil was the most time consuming part. Got a turkey burner for xmas and took it outside. Wound up at about 5.5 hours. I didn't really know how or what to set the flame at for best performance and economy so I was a bit conservative. I also started with 36 degree water (which was awesome for chilling). It was a new process so I didn't expect much. I won't be surprised if I can knock it down to 4 hours when I get it dialed in.

I do tend to stick to known good recipes most brews, but if I develop something new it is rarely on brew day. I have 21 keepers in my book so far, so I run a good variety through the system regularly enough as not to get bored.

I also have to mention that the fredom experienced outside was delightful. Didnt have to worry about the kids bitching or fighting or any spills or anything. Brought my radio out, put on some coveralls and enjoyed the day. I'm sold on outside.

 

[stevo4361]

I believe coveralls are mandatory attire.

 

[Zubius]

Typically 3 hours for me, including clean up.. All grain, 5 gallon batches, electric BIAB.

 

[C-Rider]

Typically 3 hours for me, including clean up.. All grain, 5 gallon batches, electric BIAB.

Wow that's fast. Me, 5-6 hours including "prep" brewing and clean-up. Of course I can't use a wort cooler in the house as my sinks don't have hose connections. Takes about 1 1/3 hrs to cool 2 gallons using ice bath in small sink.

 

[TANSTAAFB]

Wow that's fast. Me, 5-6 hours including "prep" brewing and clean-up. Of course I can't use a wort cooler in the house as my sinks don't have hose connections. Takes about 1 1/3 hrs to cool 2 gallons using ice bath in small sink.

Aerator thread to hose thread adapter is available at any hardware store for under $5!

 

[Brewn4life]

It takes me a good 6 hrs. I have to connect all my hoses and things like that. 26lbs of grains take a bit to clean out as well.

 

[smizak]

Always 5-6 hours. 90 minute boils.

 

[Poobah58]

Minimum 6 hrs with 3 or 4 guys doing 15-20 gallon batches...

 

[AnOldUR]

Minimum 6 hrs with 3 or 4 guys doing 15-20 gallon batches...

Makes me wish I lived in Connecticut to have a chance to be part of that brew party . . .

 

[kombat]

Another 6-hour brewer here. I brew in my garage, but store everything in my basement (in the winter, at least), so that adds some time and several trips up and down stairs. That also includes at least an hour of cleanup at the end, once everything is back downstairs and it's time to start disassembling the boil kettle, cleaning the HopStopper, spoons, autosiphon, stir rod, pitcher, mash tun, Bazooka screen, all the tubing for the plate chiller, the cup the yeast was in, a funnel, the hydrometer and tube, propping everything up to dry, and so on and so on. I just put on some headphones and zen out while I do it. It's kind of relaxing, to be honest.

 

[dbrewski]

Good thread. It is interesting to see that some have the philosophy that it is an enjoying task, don't worry about time, others want to finish quickly but still take 5-6 hours. I am in the 4 hour camp myself, milling to pitching. I got there intentionally. After thinking through all the parts of brewing I did not like (cleaning lots of hoses and pumps and counterflow chillers, etc etc) I converted to a gravity stand (propane, outdoors), a cooler mash tun and a big-ass immersion chiller for 10G batches. As others have said the key is to always be cleaning the equipment you're done with when you get a down moment.

 

[ChuBru]

i think it all comes down to becoming comfortable and confident with the process which shaves off time..when i first started brewing it took me 8 hours to complete a brew day..now its like what bruce lee said" i dont hit it hits all by its self" except its i dont brew it brews all by its self..its very important to be efficient when brewing unless of coarse you have nothing else to do

 

[241]

Generally 4-5 hours from the time I start setup to the time I put the carboy into the fermentation chamber.

I usually do things like clean or weigh out ingredients while strike water is heating, during the mash and during the boil.

 

[CaribouBrewmasters]

Brewing a batch takes me 1.5 hrs total to do extract recipes. All-grain, anywhere from 3-6 hours depending on what technique I'm using.

 

[Brewtah]

Today about 4-41/2. 70 minute mash, hour boil. I have gotten better at multi-tasking during a brew day.

 

[NTXBrauer]

Around 4 hours here also, from start to finish of clean up. This does not include the time to the LHBS to pick up ingredients.

 

[smizak]

Another 6-hour brewer here. I brew in my garage, but store everything in my basement (in the winter, at least), so that adds some time and several trips up and down stairs. That also includes at least an hour of cleanup at the end, once everything is back downstairs and it's time to start disassembling the boil kettle, cleaning the HopStopper, spoons, autosiphon, stir rod, pitcher, mash tun, Bazooka screen, all the tubing for the plate chiller, the cup the yeast was in, a funnel, the hydrometer and tube, propping everything up to dry, and so on and so on. I just put on some headphones and zen out while I do it. It's kind of relaxing, to be honest.

Exactly that way for me as well. Just 6 hrs of singular focus, shut out the world for awhile.

 

[AnOldUR]

Just when I'm worried that my brewday may be getting shorter, someone mentions 80 minute hopstands.

Well, damn! Gotta try that.

 

[EdMerican]

I just ran a double brew on Sunday and it was just under 6 hours including cleanup. Mashed batch 2 while boiling #1 and brewday went as smoothly as its ever been. Heated strike and sparge water on the stove inside while boiling outside. Checked my time at the first batch going into the fermenter and was right at about 3.75 hours. It was awesome being able to keep the wort hot and heating while running off the mashtun. Made going to boil take about 5 minutes from final sparge. Second time using the new burner and I believe I have it figured out. I ran my chiller water into a bucket and used it to clean everything up. Works great and conserves a bit of water.

 

[tehnick]

Usually takes me 4-5 hours at most from start to finish. I always build the recipe before brew day so I can keep tinkering with it if needed and I already have grains milled too. My LHBS has a really nice adjustable mill so I've been slacking on getting my own. I have a dedicated area for storing my equipment and miscellaneous items, but I brew on the front porch. My water in Portland is a good foundation to build on so I generally just use hot tap water for strike and sparge so it takes less time to heat up and use less propane. Why waste gas when I have a hot water heater to take advantage of?

 

[yourfavo]

all grain using electric glass top stove and a wort chiller im at about 7 hours.

 

[MindenMan]

I spent over 6 hours just to mash, lauter, and sparge. I will boil and hop tomorrow. My major holdup is the lack of a proper mash/lauter/sparge tun. Today, was my first 15 pound grain bill, and my 5 gallon Zapap tun was at capacity to say the least, I was frustrated by how slowly lauter

 

[NervousDad]

I usually do a 75 to 90 minute boil and a 60/75m mash. my brew day is about 5 hours. but if I add all of the time it takes my to weigh hops/salt,making a starter and collecting water, I would guess it would be around 5.5/6 hours hours.

 

[dobe12]

I spent over 6 hours just to mash, lauter, and sparge. I will boil and hop tomorrow. My major holdup is the lack of a proper mash/lauter/sparge tun. Today, was my first 15 pound grain bill, and my 5 gallon Zapap tun was at capacity to say the least, I was frustrated by how slowly lauter

I don't know what a "Zapap tun" is and don't know your setup, but if it's taking 6hours to mash and sparge....you're doing it wrong.

 

[Hello]

My first all grain took about 7 hours and my second took about 6 hours, more or less. It helps that I had a wort chiller available to me. I assume my next one will take roughly around the same time. Eventually, I'd like to see if I can complete a brew day in about 5 hours from start to finish. A wort chiller absolutely helps with time.

 

[Photopilot]

I'd like to make it faster just so I can do more batches in a day. I saw a post here about I guy that brewed three batches in a day. I have managed to do two in a day, I would like to do three just for bragging rights, but need to setup a gas keggle first, to make this possible. I used to brew before I had to be at work at 4PM. I brewed last week before I had to be at work before 1PM and was there on time so I must be getting quicker. The one thing about brewing before work is it makes me brew sober because showing up to work drunk is highly frowned upon, the "Man" is pretty uptight about that.

I was trying out new things and think I can shave off quite a bit more time. Tricks I use to speed things up.

1. Cleaned everything the evening before
2. Milled grains nigh before, mostly because mill is unreliable and didn't want to be fighting in on day of.
3. Filter water into BK night before and set on timer, wake up to water at sparge temps

It took about 5 hours but see where I can easily shave an hour or more off. I also managed to shower, shave, iron my shirt and do laundry (with cooling water) at the same time. I don't think i am capable of single-tasking.

 

[KarenHauck]

I've only done extract with specialty grains. So a bit under three hours, start to finish.

 

[yourfavo]

I'd like to make it faster just so I can do more batches in a day. I saw a post here about I guy that brewed three batches in a day. I have managed to do two in a day, I would like to do three just for bragging rights, but need to setup a gas keggle first, to make this possible. I used to brew before I had to be at work at 4PM. I brewed last week before I had to be at work before 1PM and was there on time so I must be getting quicker. The one thing about brewing before work is it makes me brew sober because showing up to work drunk is highly frowned upon, the "Man" is pretty uptight about that.



I was trying out new things and think I can shave off quite a bit more time. Tricks I use to speed things up.

1. Cleaned everything the evening before
   
2. Milled grains nigh before, mostly because mill is unreliable and didn't want to be fighting in on day of.
   
3. Filter water into BK night before and set on timer, wake up to water at sparge temps
   

It took about 5 hours but see where I can easily shave an hour or more off. I also managed to shower, shave, iron my shirt and do laundry (with cooling water) at the same time. I don't think i am capable of single-tasking.

Those are some good tips. I'd like to wake up to sparge water at the right temp!

 

[allentwnguy]

First All grain. Actually first time brewing. It took just about 7 hours on a stove top. But it was a big beer. 18.5 lb grain bill. I understand now why everyone says, "if my wife lets me" when it comes to brewing in the kitchen. I say never again, LOL, especially in the winter! But great time. Now to do a lower gravity beer and pick up a few things to make it easier.

OH and a big thanks to all "YOU GUYS" on HomeBewTalk for letting me pick your brains/posts!