Quickest brewday EVER!

[wildwest450]

I'd probably just wake up earlier to give myself more time. I like the idea of the experiment, but I'd be concerned about cutting so many corners.

+1, cutting corners= 5 gallons of stank beer.

 

[Dr_Deathweed]

+1 to waking up early. I have started doing that now that its summer and gets a little hot around here after about 10am. I will get all my grains, hops, and anything else wieghed out the night before and set it near the front door in a small bin. I wake up with the sun and drag the brewstand and my ketles out first thing. While my strike water is heating up, I mill the grains, and after I dough in I pull out the rest of my equpment.

If I clean as I go, by 8:30-9am I have the boil going and everything put away except the stand, boil kettle, and my chiller. Usually by 9:30-10am when it is getting a bit warm, I have everything put away and be pitching my yeast indoors in the AC. This also gives me the rest of the day to do anything else I need to do.

 

[Orfy]

Here's my first sub4 attempt.

https://www.homebrewtalk.com/showthread.php?t=19286

3.20 with distractions.

I'm sure I posted on the sub3 brews

 

[stever]

What do you mean, "no sparge"? Not even a batch sparge? What's he do, a thin mash, then just let it it rip? Just take the runnings directly from the mash?

From John Plamers BYO article
No Sparge Brewing

As described by John Palmer in his BYO article "Skip the Sparge" (May-June 2003), a no sparge brew has the entire volume of sparge water added to the mash and stirred in before any runoff has taken place. Even though additional water has been added, since it hass been added to the mash before runoff has begun, we can more properly think of it as a mash infusion, rather than a sparge addition... hence the name "no-sparge". This method is the easiest way to mash, but at the expense of poor extraction, typically 50%. The advantage, though, is that because all the sugar from the mash is in solution from the agitation of adding the water, lauter design has minimal effect.

 

[Saccharomyces]

If I clean as I go, by 8:30-9am I have the boil going and everything put away except the stand, boil kettle, and my chiller. Usually by 9:30-10am when it is getting a bit warm, I have everything put away and be pitching my yeast indoors in the AC. This also gives me the rest of the day to do anything else I need to do.

.. such as, empty kegs for next time ..

 

[Chriso]

I don't think this is crazy at all. There are recipes that *should* be a long brewday. A RIS or a Barleywine or an IIPA come to mind.

But for the average drinkin' beer, I think it's a great idea to make the brewday as efficient as possible. And I don't think doing an extract batch instead is the ONLY way to go. I know you guys meant well by suggesting that, but... if the OP wanted to, he would've done just that. I brew every batch AG because I don't *want* to bother brewing with extract. Just... have no desire to try it. DME is for my starters.

Either way, props to you AB for trying this. I've been contemplating shorter mashes... Once I have a new kettle (old one takes too long to heat up) and can get from 160-to-boil really quickly, then I'll try to race ya!

 

[Saccharomyces]

Once I have a new kettle (old one takes too long to heat up) and can get from 160-to-boil really quickly, then I'll try to race ya!

Aluminum pot, propane burner at full speed plus a heatstick. Race ya any day. I think the record is 8 minutes.

 

[Alamo_Beer]

Just got home from lunch w/SWMBO. I milled my grains b4 lunch....mash water is on. Lets see how fast I can do it

I started at 1:42 and I'm doing a traditional 60min mash and boil

I've got 60lb of ice to cool my wort w/hope that speeds things up a little.

 

[Saccharomyces]

Cool we're timing you. :rockin:

 

[Alamo_Beer]

BM's Kona Fire Rock Pale Ale should be in the fermenter by 5

 

[Chriso]

Oh you bastid! I've been wanting to brew that for a long time now, and never went through the trouble of locating the hops! I *so* need to drive down to TX now.

 

[Alamo_Beer]

wort=boiling....1st hop addition made

 

[Alamo_Beer]

I *so* need to drive down to TX now.

I don't know dude...it's freakin HOT right now! I'm sweating my balls off....looks like I just took a shower....but it's sweat. Plus the squiters are out like crazy bc Dolly and all the water she left.

How I just drive up to NE and bring some hops?

 

[Chriso]

Sweet hot action!
We're in a bit of a heat wave too though. Nothing like a Texas heat, but it's still miserable. Th-F-S forecast is 98-97-101. Too warm for me. Our skeeters have calmed down, seemingly. I hate the buggers tho. They set off all sorts of OCD in me. I start swatting my legs every 3 seconds, thinking they're biting me.

It was gorgeous yesterday though - we got some clouds mid-day and it cooled off quickly... stayed about 84*F most of the afternoon/evening... that helped the A/C units regain a little ground...
You should be cooled and in the bucket by now, eh boy?

 

[Alamo_Beer]

Done, 3hrs.....Orfy still holds the record as fastest brewer I guess....I went from 1:42 to 4:45. My slowest time was getting up to boil. I tried putting my first runnings in my kettle and putting it on the flame but it didn't seem to help much...plus I boiled over 1gal in my 7gal pot...that sucked

I mashed for...I guess 40min or so, that helped a little. I swear I'm going to get it down to 2.5 one of these days. Now that I'm getting good eff and all that...I think this is my new challenge

Oh, 1 cool thing to note. I got from boiling to 60* in 15min with 40lb of ice...talk about cold break! I've NEVER seen that much b4...pretty sweet

 

[Kauai_Kahuna]

Too many bugs, I feel like I'm a junky going through withdraw symptoms. You know - bugs crawling all over you that you just keep swatting at. Only it's not withdraw, there really are bugs crawling all over me.

Screw the eagles, none here anyway. Bring back DDT and all those nasty things, just get rid of the bugs.

 

[Orfy]

Done, 3hrs.....Orfy still holds the record as fastest brewer I guess....I went from 1:42 to 4:45.

That's very respectable, well done.

It's not a competition but it is good to know you have the process down to a T and that you are efficient.

I would never brew if I didn't have a 4 hour window.
It does mean you have more brewing opportunities if you can do it in around 3 hours.

That being said I'm struggling finding that time at present. I've been needing/wanting to brew for the last 3 weeks and can't see it happening for the next 2!!!!!

I'm even cringing and thinking I may chuck a no boil extract in just so I can get some more beer on. I'm running dry.

 

[Chriso]

If only there was some way to ship you my spare corny of Hobgoblin, orfy, as a thank-you for the recipe.

 

[Orfy]

If only there was some way to ship you my spare corny of Hobgoblin, orfy, as a thank-you for the recipe.

I wonder if I could get away with giving you my work UPS account number.
How would customs deal with it?

 

[Got Trub?]

Was just thinking the other day it will be cooling off again soon and time to brew English beers again. The goblin will definitely be back in the rotation.

GT

 

[Seabee John]

Holy ****! I thought my 4 1/2 hr brew day was smokin fast... Actually I've learned that if I'm gunna brew, I'm gunna brew with focus on quality. If all I'm gunna do is fill a keg, then extract is the way to go.

I love squeezing in a brew in a short time, but for me, nothing is better than a relaxing day next to my rig. The longest brewday I ever had was a two batch day (20 gal) that lasted almost 18 hours including cleanup. no hurries/no worries.

 

[Kauai_Kahuna]

Having just moved to AG, I think if time is limited I'm making a cider or a mead, quick potent and ooohh so deadly. ( I disconnect the kegs when friends come over ).

I would never had thought a brew day could be done if 3< hours. I have much to learn, and I would have to get out of the kitchen before I could come close, and that will not happen for a while.
Thanks for the thread, it got me thinking - time is money, or time better spent doing something else.