Wednesday night is officially brewing night. I crush my grains Tuesday night and Wednesday morning put the water in the pot on the stove. Last night (Wednesday) I got home around 5:30, turned the burner on and before 9:00 had 2 1/2 gallons of ESB in the fermenter and all equipment clean. We make something for dinner ahead that can be cooked in the oven and the heat from the oven keeps the mash hot and we eat during the boil. Thursday mornings before work I pitch the yeast and empty the grain bag for the chickens to eat and toss the bag in the washing machine on delicate with no detergent. I'll still do 5+ gallon batch sparged batches when time allows but this allows me to go from brewing once a month tops to brewing each week. I think it will help me learn much faster. When I brewed less often I would want to brew a completely different beer each time. Now I will have more time to do things like brew 4 batches of the same beer in a row tweaking one thing at a time.
Topic: Another BIAB thread (Read 2824 times)
