i prefer to be done by about lunchtime, so usually somewhere around 5:30-7am.
Got started around 8:30am this morning. It’s usually between 8:30 and 10:30am that I get started. Sometimes it’s later, around midday. I like to be done by 2 or 3pm at the latest.
Brewed Saturday starting around 6pm and finished at 2am. Long day after spending five hours working in the yard.
Usually start by 8am and done by 2pm at the latest. Now that I have my grainfather setup, I won’t mind starting any time of the day, being inside out of the cold or away from the bugs.
I start at 2am-3am because in the summer months in the Phoenix area it can easily be over 100 by 9am.
I can be done with my clean-up by 10am and tolerate the rest of the day in the pool or air-conditioned house. It does help that I am retired. Many brewers out here curtail their brewing altogether because it just not any fun brewing when it’s 110.
Oh and all that crap about it’s a “dry-heat”. It’s all bull! HOT is HOT!
I have started as early as 2am depending on what I have coming up that day. Also, like to have the kitchen to myself. Yes I said kitchen. How else would you brew in Hoboken.
Ditto. I prepare my water, grains and equipment the night before.
I might need to adopt very early morning brewing. Sea breeze, which starts up around 11am, is making my propane efficiency tank.
Damn sea breeze! Let me get out my tiny violin for you Steve! 
No violin needed…he’s in Texas…
No longer, fixed profile
10-12 mph is the norm. It really does wreak havoc on my boil. I used to keep my chiller in the kettle from start to finish, but it’s acting like a massive heat sink when the wind hits it. I’m going to need to build some sort of wind break to put in front of the patio railing.
I set my alarm at 4 am. I try to get the mash going before my wife gets up at 5:30 to go to work. After that, time means nothing. Never brew on a weekend though.
I fill my pots with water and weigh my grains the night before. Then on brew day I go out and start my mash before coffee. During the mash I enjoy my coffee, then take Ralph for his run, after that I take my first runnings. This means my mash usually goes for around an hour and a half to two hours. But then all I have to do is my sparge and my boil. So it makes brew day seem short. And I am usually all done with everything cleaned up before 2.
My brew days are often a week day before I go to work afternoons or early on a Sunday morning. Either way, I set myself up the night before. I have water measured out for my mash and sparge and my equipment is ready to go. I might get up as early as 4-5 am and start heating water. Brew some coffee and look over my recipe, notes…etc. This is my favorite time to brew since the wife and kids are still sleeping and the house is quiet…it’s a little bit of me time.
Holy cow, seems like most folks get up early to brew. I am an early morning person during the week, but my brew day usually starts around 2:00 pm either Saturday or Sunday. Get my yeast ready a few days before, have my calculations done, ingredients ready, etc., and start in the early afternoon on weekends.
i get up at 6am then get a cup of coffee and print out my recipe and then star filling up the kettles. my water reaches strike temp at about 7. most of the time when nothing goes wrong i finish at about 14.00 in the afternoon.
As an outdoor brewer in Montana, my start time is very temperature dependent. In extreme cold conditions, I brew in the afternoon, and let the wort chill down overnight in the kettle (too cold to run a wort chiller)*. In the spring, it’s usually mid to late morning, as I wait for garden hose to freeze out. In the summer, I like to prep the night before, and get up and fire the HLT around 6 am.
*As I have grown older, I have taken a disliking to outdoor brewing in the winter cold, and go ice fishing instead. This year, I did not brew in December or January.
I typically start between 10-10:30 on Sundays. I get up when the dogs wake me up to go outside (usually between 7-8 on weekends). Have a cup of coffee and breakfast. Then I get started. I’m usually mashing around 11ish. I make my starters on Saturday mornings while having coffee, so they’re usually cooled and ready for yeast mid-afternoon Saturdays which means they’re typically perfect Sunday afternoon when it’s pitching time.
I brewed on my Grainfather Friday night when I got home. Nothing was prepared (i.e. nothing measured out or milled) except printing out the recipe. Got started around 5:50pm and finished cleanup and put everything away by 11:20pm, so about 5 1/2 hours. Not bad, and that included a 30 minute hop stand after knockout.