Wondering how long it takes you guys to brew a batch of wort. I am pretty out of touch with normal timings and whatnot, but I have been filming and recording my brew sessions for about the last year and a half. Seems like my average time is right around 5hrs and 30 minutes from lights on to lights out. I will argue it takes what it takes to make what you want to make, but curious what others are at?
Well, prior to trying low O2 brewing, I could be done completely with most beers in around 4.5 hrs or just over. The low O2 batches are adding 30-45 mins to that (total time).
My non-lodo brewing session averages 5 hours from set-up to clean-up.
12 gallon batches - about5.5- 6 hours unless I do a long whirlpool for IPA.
That does not include dumping cold break, pitching/oxygenating as I come back an hour or two later for that.
I am in it 8 to 9 hours with cleanup plus prep time the previous day.
My low o2 batches take 4 - 4.5 hours. Longer if there’s a big hop stand.
Old brewing method: 4.5-5 hours for typical, no hop stand, ales
Low oxygen method: 5-5.5 hours for typical, no hop stand, ales
Good to know folks. Like I said I don’t think it matters.
Some data points about my process
I am no sparge
I preboil and cool all my strike water
I hochkurz step mash everything ( typical 30/30/10)
All temperatures(with wort) are raised at 1c/min
I boil 60 minutes( no exceptions)
I always separate hot and cold trub, the cold trub seperation takes 45 minutes.
It is a little hard to judge because it is broken a lot with kids and crap, but if nobody was bothering me I would say probably 6.5 hours start to end if. That is including time to de-o2 the water with yeast while I prep and measure everything (1.5hr or so). Pre low oxygen I could kick them out in roughly 4-4.5 hour.
With family and getting other things done, 14 hours.
Ha! No doubt Nate.
I’m right around 5.5-6 hrs from very start to very finish. That is with low oxygen process.
Too long. Brewing on a 3rd floor balcony sucks.
I’m at 6 hours, including all clean up.
From getting everything out and set up, milling grain, mash, lauter, sparge, boil, cool, pitch yeast, to putting away clean brew kettle - five hours.
4-4.5 if I can keep the kids happy and out of the way. That includes set up and clean up after.
I would say 7-8 hours start to clean up finished, that includes set up and prep the night before. Quickest was 4.5 hours for an ordinary bitter. Longest was 12 hours for a triple decocted Czech Pils, not doing that again.
5+ hours for a 5 gallon batch sparge, assuming 60 minute boil which is almost always.
3.5 hours for 2.5 gallon biab.
What is frustrating for me is that I don’t have a dedicated brewery so there is a lot of lugging around.
I can’t believe people pay to golf for 5 hours. And they don’t end up with beer!
Normal 5 gallon batch takes me about 5 hours or so including getting everything out, brewing, and cleaning. Putting everything away might not happen for another day or so….sometimes longer. I have a very patient wife.
For me, a typical 5 gallon batch on the longer end (say an IPA with some whirlpool time) is about 6.5-7.0 hrs total, including about 45 min of prep the night before. I use the BIAB method with recirculaton, and a batch sparge. Simultaneous brewing and clean-up helps to cut down the time. I wish I had a dedicated brewing space, but just use my kitchen and that slows things down a bit.
Probably about 5 hours, but I like to take things at my leisure.
6-8 hrs for 10-gal batches although it is overall trending downwards as I eliminate or reduce the bottlenecks. Parti-gyling can be significantly longer especially if I’m making 3 or 4 distinct beers in the summer.