Usually I brew once a month to 6 weeks on a Saturday or Sunday. I’ll generally start about 10am and finish up between 2 and 3pm. I can usually grab some lunch during the boil this way. It allows me to sleep in a bit, and get some family time in pre and post brewing.
That being said , Daughters travel soccer schedule kicks in April so my anticipated schedule will soon fly right out the window!
I’m a morning person. Few things are better than the hiss of a burner sounding just as the sun cracks the sky. That often involves a cup of coffee and smoke wafting from the smoker as well.
If i brew during the week, its on days i get done at the office early and start the brewday around 2 after i procure ingredients from lhbs and ro water from the store. Recently started using dry yeast or pitching 2+ liquid vials so i can avoid a starter and brew a bit more spontaneously!
Usually around 11-12 on the weekends. I don’t like waking up early on the weekends and I especially do not like being active on the weekends pre-coffee. I don’t have kids to contend with so there’s no urgency to start my weekend any earlier than I feel.
6am I usually wake at 5 alarm or not. Grind the day before. I brew outside and batches are usually 12.5-17 gallons. Put away and cleanup is about 8-10 hrs. I could trim some time if I had an indoor space.
Usually start at 11am, groggily assembling equipment and heating water. Ramp up to mash at noon for a lunch break, and completely finished at 6. I consider done being “Everything cleaned, and put back in it’s assigned place”.
I’m really working on cutting down the length of the brew day this year. All of my homebrew purchases revolve around saving time, or reducing time on my feet. So, hopefully length of day will be much less in a few months!
When do I want to start my weekend brew day? 0700. When do I usually get it started? Usually between 1000-1100.
I’m not nearly as organized as I’d like to be. My goal is to get to a point where grain and water is measured out the night before and ready to roll for the next morning.
Lately though I haven’t even had my recipes fully planned out till the morning of, and didn’t start collecting water till the day of. (My RO system is VERY slow, lol) End result is a start a lot later than I’d prefer.
Have you tried pumping up the air bladder in the reservoir? My RO output had dwindled to about half a gallon before I checked the psi in the reservoir.
Pumped the bladder back up to 25psi and now I’m pulling almost two gallons after it recharges.
I try for a 0900 start, can be done by 1400 typically. This is with a recipe done and usually milled a few days before. I’d like to start earlier but it can be hard.
I don’t have a reservoir on mine, outlet runs to a faucet on the sink that I place a bucket under. It’s not the ideal setup, but it works and my TDS are <10 ppm. So I’m happy, if it’s stupid and it works, it’s not totally stupid…
Runs at about 4 gph.
Ah I have an undersink with a tank. Wish recovery was 4gph!!
60% of the time I start after work… I work retail so I get everything milled by 8pm, and mashing by 8:30… done by 1am…
on off days… I start when I get up… bout 9…
many off days I brew two batches… one starts at 9, the other at about 4pm… done by 9-10pm…
#isitMarch and have I already brewed my legal limit:)
Usually between 10am to midday, always at the weekend or on public holidays.
I brew in the garage, so the night before I pull my car out, drag out the Top Tier, fill the HLT and MT, and add water salts to both. At 8-ish in the morning, I fire up my 240-V RIMS to heat my strike water in the tun. Since that is hands-off, I get coffee and breakfast. Then I mill my grains and dough in around 9.
I mostly brew on Saturdays and like to get started by 10 but a lot has to do with Friday nights
Usually start 8-9 a.m. but I do a bit of preparation the previous day and usually mash overnight. First job of the day is vorlauf while brewing coffee.
I usually mash the night before, done by 9 pm, and the next morning start the stove ca. 530 am. Make my coffee, measure everything out, and I’m chilling the wort in a couple of hours. Clean up as I go along. (Half-batches so it all happens indoors)
I nearly always start at about 8 p.m.–once the kids are in bed–and finish up around 2 a.m. This makes me very tired the next day (up at 6 or so), but it’s a happy kind of tiredness as I listen to the airlock music and dream of the coming beer.
Last summer, I was home alone for almost a week, and I managed to brew twice during the day–what a great experience to start after lunch and be finished by early evening.
Started heating the strike water around 10:00 a.m. today and pitched the yeast at 4:20 p.m. I enjoy it and don’t like to rush it.
I usually set up the equipment the night before and grind the grains. I usually roll out of bed at 6 AM, turn the coffee on and fire up the burner. If I don’t get an early start and know I won’t get started until after 9 AM I usually won’t brew. I like to be finish by noon so I have the rest of the free.