[trapae]

Going electric Saved a Tonna time for me. Just being able to set mash temperatures and a nice steady boil instead of dealing with natural gas or propane. Plus it heats way faster. I also measure everything out the night before so grain is ready to mash and my hops are vacuum sealed and ready for each time to drop them in the boil.  I just wish I could figure out a way to clean everything quicker and easier. That’s the biggest pain in the ass for me is cleaning everything after the close up my fermenter.

[BrewBama]

You too can be a brewer: if you like to clean and wait.


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[EnkAMania]

I do a 4-5 hour yeast vitality starter.  That means I have 1 1/2 to 2 hours before I mash in.  I heat the strike water with a sous vide and use the rest of the time before dough in to do all the measuring, calibrating, crushing, making sanitizer. I do a 30 minute mash (BIAB) and then wheel my kettle out to the driveway for the boil.  I do enjoy brewing outside, I'm weird that way.

[bucknut]

I brew in the garage on an induction burner, but I fill the kettle the night before and leave on the stove in the house. When I get up in the morning I tirn on the stove and then have breakfast while the water heats up. I've gone from one end of the spectrum to the other (Mr Beer too a two vessel recirculating mash tun w/propane burner), now I biab into a keg to ferment (no chill), then to a serving keg.....easy peezee!