Here's how I do it:What do you do to keep [bottling] simple or get it done quickly?
I know about a guy who does BIAB and then ferments in the kettle he boiled in. Pulls grain after mash, does the boil, places the lid on there and the next morning he pitches yeast and ferments in the kettle (on the trub). His beer is just fine.BIAB No Chill. Literally, the only things you have to have are a kettle, a grain bag, and a fermenter.
I know about a guy who does BIAB and then ferments in the kettle he boiled in. Pulls grain after mash, does the boil, places the lid on there and the next morning he pitches yeast and ferments in the kettle (on the trub). His beer is just fine.
I fill one bottle while using a vinator to sanitize the next, so there is maybe an extra 20 seconds waiting to get the contact time (I allow 35 - 40 seconds contact time). Cover the bottling tube with Star San soaked paper towels while capping the first case, and spray it with Star San before starting to fill the second case of bottles. Rinse the bottles thoroughly and dry after capping - not sure how long that takes. Label the cartons and put them in a plastic tote for conditioning. Maybe my process can be used as a learning tool - how not to do it if you want a 2 hour bottling day.You seem to be spending more time than needed on all of those stages. But specifically, why does the bottling itself take 2 full hours? A 5 gallon batch gives you roughly 50 12 ounce bottles, so two hours means 2.4 minutes for each bottle. This seems extraordinarily slow.
You can soak bottles in practically anything. I use my 30$ Coleman cooler and it holds 50 bottles.I'm pretty OCD about my sanitation, pbw soak the bottles (sink will only hold about 8 at a time) then I hit them with a bottle brush then rinse 3 times then sanitize and rack on the dishwasher, repeat till I get 50 + bottles plus the hr or so to clean the kitchen before I start, bottling then takes 60 to 90 min ( transfer to bottling bucket, bottle, cap and store) then clean everything up
I live in an 854 sq ft 1 bdrm condo with a small kitchen to brew in — 5-6 gall batches. I store my brew stuff in 3-4 places so each time I brew, it is a bit of an ordeal to get it out, brew, and store it all away. Bottle washers are great but just something else I’d have to find a storage spot for and it would be messy to use with my divided sink and limited counter top space. When I drink a beer, I immediately rinse it 3x, spray Star San in it and rinse later and it let drain dry. I store them by the case and then bake them the night before I bottle - 300 F for 2.5 hours. Then when I bottle in the kitchen, I remove them from the oven to fill ‘em. I’ve never had a bottle infection Frankly, I’m a bit surprised given the crappy small space I brew in.
How do you make it sparge slower, the sparge water seems to just run through straightaway, i've only kept the mash bed covered when brewing a beer with loads of oats and wheat in. I'm using a 0.5mm crush on my brewzilla equivalent so it's pretty tighly milled.sparge slow? if i haven't already said it. i sparged full bore for years before i found out i'm supposed to take it slow.....with boiling water....
i went from 62% to 83%, now i'm at 90% with a deccoction.....