I recirculate, therefore I am.

Brewing Processes
1

I woke up and started mashing at 7 am with my diy herms rig. Then I went back to sleep for 3 hours.  I woke up to a crystal clear wort that was amazingly at 153 degrees no matter where I moved the temp probe, just waiting to be boiled. I am now 15 minutes into 30 minute hop stand.

this completely splits up my brew day into 2 parts.  Mashing for anywhere betwee 1 and ? hours.  Then I get to boiling later.  I used to be able to brew straight through but my oldness now requires a nap around noon.

How have you made it easier on you?

Cheers.

2

so many ways…a no lift system.  Simplified yeast starters.  Using a PicoBrew Z1.  Glycol cooled conical fermenters.  Learning what I don’t need to worry about.

3

so many ways…a no lift system.  Simplified yeast starters.  Using a PicoBrew Z1.  Glycol cooled conical fermenters.  Learning what I don’t need to worry about.

Well the funny part is now I have to worry about a nap.  that’s with no beers!  could you imagine if I was putting beers down at 7am?

4

I learned a long time ago that I can’t do that!

5

One of the ways I simplified my brew day is to not drink any beer until the one I am making is in the fermenter.

6

Same here.  I start early so I can get the brew done and have a beer.

7

Don’t discount the way just brewing regularly helps.  I mean, physical and mental muscle memory makes it easier.  And then that leads to other unconscious things.  Over time you realize you’re doing – or not doing – something without ever thinking about it.  Your process sorts itself out.

8

I added an induction cooktop to get me out of the weather and a pump to eliminate lifting large qty of liquids specifically due to safety/comfort. I still have to carry the fermenter downstairs but I am looking for a way to eliminate that task as well. A small ferment fridge tucked under my table based brewery is high in the runnings right now. Glycol is an attractive solution but a bit out of reach financially for this ole man.

+1. Knowing what’s next and what can wait is a huge efficiency in itself.

Edit: just thought of a HUGE efficiency element I added:  everything needed to brew is in the brewery. Everything not needed has been removed. There’s no running for this or that or looking for something. It’s all right there.

9

I spend lots of money on brew systems therefore I am.

(Grainfather, Picobrew)

10

Hahahaha! I love this thread.

I’m looking at one of those newfangled-electric-brew-rigging-all-in-one-contraptions. Maybe this one:

11

I just read an exBeeriment showing that avoiding the trub in the boil kettle might be chasing your tail.  (Not proof, mind you.  But it calls into question all the effort).  If I can just dump the kettle in the fermenter instead of cleaning and sanitizing (and then re-cleaning) the racking cane, siphon and hose…well, count me in.  I’ll try that next batch.

12

Add me to this as well.  Having a beer after the brew day is finished is my just reward for getting it done and not screwing things up.

13

I found that starting early enough to not get interrupted in the early part of the process allows for me to not get goofed up if someone stops by - it is usually around kettle clean up time and they can earn those beers they are seeking.  :stuck_out_tongue:

14

Amen to that.  I had to stop changing stuff on my rig every batch.  It gets ridiculous after a while.  But there are just so many cool things to try!

15

I’ve learned to brew when my wife isn’t around so I’m not inundated with honey do’s during the critical phases of the process

16

I’m over 70 and have  prosthetic shoulder implant, so lifting and reaching aren’t without consequences. Here’s what I did to stay in the game:

17

Going back to 5 gallon batches would make the day easier.  Using a bag in the MT and adding pumps would be the 2 thing I dig.

18

The thing that most helps my brew day go easier is when I’m able to convince a friend to come by and assist.  I like to brew in my garage, which causes a lot of running back and forth between the garage and the kitchen.  Having an extra set of hands makes things so much easier.

19

I too made my garage my brewery. Everything I need is in there with the exception of my salts and ph materials. When we started we would carry glass carboys through the house and down the basement stairs. Not the best idea. The garage is now insulated and heated for our Buffalo winters but like I said, everything is out there. Going with a three vessel electric setup has been a nice addition too.

20

What many think but never say.