12 gallons! That must take all day.
Yes sir, all day into the evening.
Making the wort is the easy part.
The pressure cooker takes the most time.
Heat it up, let it cool down, repeat, repeat, repeat....
Worth the time spent to me.
Forty eight quarts of starter instantly available all year.
Like last night, pulled a pint of yeast out of the refrigerator, added two quarts canned starter, placed on the shaker plate at 76 degrees, 24 hours later big yeast propagated, then into the refrigerator at 35 degrees.
Ready to decant and pitch for the following weekend.
Took only minutes to prepare the starter.
Trade off more up front time.