Shorten Your Brew Day by Hours with These Tips!

[@SoyHomebrewer]

I totally agree that sparging is not necessary, at least at a homebrew scale where you can add a little more malt and it won’t increase your costs significantly. However, I wouldn’t recommend mashing with the entire water volume since it could impact your efficiency; this is especially important if you are planning to cut your mashing time. I would mash with my usual grain-to-water ratio and then add the rest of the water directly into the boil kettle. Very good content!

[@JanilGarciaJr]

OHHHH That's probably what happened on my last brew, then. Good to know.

[@iconoclastbrewing]

Thank you for the feedback and tips! There is likely a perfect combo off all these tips that enables them to work together. I'll have to try topping off as you suggested!

[@TheWolfyDaddy]

Good information. Thank you.

[@iconoclastbrewing]

Glad it was helpful!

[@timheffernan3577]

Good advice across the board

[@CityscapeBrewing]

Great tips! 🍻

[@iconoclastbrewing]

Thanks for watching! Love your content!!

[@justhomebrew]

Good stuff! You gave me some ideas for my brewday. Saving a little time sounds good to me, cheers!

[@iconoclastbrewing]

Glad you got something out of it! Thanks for watching 🍻🍻

[@chrisnewman861]

I haven't noticed any adverse effects since skipping the mash-out step. My brewzilla 65L takes at least 10 minutes to ramp up to mash out temps, then another 10min for the step itself. There's at least 20 minutes saved.

[@iconoclastbrewing]

Good tip! I agree, mashing out doesn't always make a big impact. I've noticed it can be important to help prevent a stuck sparge, especially when using something like wheat, but if you aren't sparging anyways that wouldn't be a factor. Thanks for watching!!

[@jinhunpark]

Quality content! Thank you for sharing your knowledge.

[@iconoclastbrewing]

Thank you for watching!!

[@bargeonline]

I just started collecting the initial hot water that comes out the plate chiller and using that for cleanup, saves time heating cleanup water. And also adding a neoprene jacket to the kettle really speeded up heat time.

[@iconoclastbrewing]

Great tip! Saves costs on water/well pump/water heater too! Thanks for watching! 🍻🍻

[@johnhoover1126]

I have been doing your #2 tip for the whole time I've been brewing. I do BIAB with a cooler tun which means I don't even have to watch the temp.. 45 min mash, 45 min boil. I clean and sanitize while the boil is going on so my brew day lasts about 2-2.5 hours (and the first hour of that is basically doing nothing).

[@iconoclastbrewing]

Wow a 2 hour brew day sounds amazing! That's really impressive, I might have to challenge myself to get below 3 hours. If I do, I'll post an updated video with how I did it! Thanks for watching and the info! 🍻🍻

[@guillaumecharbonneau3014]

Nice vids. Just saying. Light struck skunk flavor occurs with isomerised alpha acid. So hops needs to be boiled then exposed to UV. Pellets don't get light struck. Hop cones are growing in sunlight!

[@iconoclastbrewing]

Good to know! Thank you for watching! I will update this at some point to emphasize that I am speaking more about light, oxygen and heat can cause hop oils to degrade faster, which is a more accurate statement.

[@jac540]

I would be really interested to see how you brew! Can you show us some footage / a full brew? I'm especially curious about the BIAB methode you are using in combination with you're brewing setup. Do you still use the pump?

[@iconoclastbrewing]

Absolutely! In a few weeks you'll see the results of the first DKO experiment, using German Lager I and I+ strains from Omega which will include part of a brew day, and I plan to do a full brew day along with a brewery tour. When using the BIAB method in my G70 I still use the pump to help circulate the mash as well as for chilling and transferring to the fermenter.

[@seandexter927]

I use hot water from the bathtub on max hot to reduce heating time. If I start with water at 110F instead of room temp, my time to get to mash temp is much less.

[@iconoclastbrewing]

That's awesome that's working for you! But I would caution against using hot water from the tap for the same reasons its discouraged in using hot water for cooking. Hot water heaters and plumbing can accumulate rust, sediment etc. which could end up in your mash.

[@rush05051987]

If you use a system with a basket, washing does not take time. I just lifted the basket and turned on the heat to boil, while the rinsing is in progress, the wort is heated, and the rinsing is done with hot water. high-speed mashing is not always suitable, in Russia the malt is not as well-modified as in the USA (unfortunately) (I’m from Russia). I grind the malt while the water is heating up, it saves time. but short boiling is cool. I waste time cooling and draining the wort into the fermenter, I’m afraid to open the tap too much because the bazooka might clog. Thank you

[@iconoclastbrewing]

I use a Grainfather G70 myself and usually spend about 15 minutes rinsing the grain sleeve off, which is not too bad if you have a large sink or hose connected to hot water but I generally need to use a ScrubDaddy/brush combined with a commercial sprayer to get the proteins and grain off the sleeve not to mention the grain that finds its way up into the drain channels on the side. If using under modified malts, you could always use diastatic malt powder to send your diastatic power to 100+. Thanks for watching!!

[@rush05051987]

@@iconoclastbrewing I just heat the rinse water on the kitchen stove and carry 15 liters to the cooking area (to the bathroom)

[@EddieDNYC]

lets talk about that shirt! where can we get one? :)

[@iconoclastbrewing]

I love it too! I'll be standing up a store front for merch so anyone who wants one can grab one soon!

[@davidash8403]

disagree as to the importance of sparging. a good slow sparge is important to my brews. we all have our own ways......

[@iconoclastbrewing]

That's what makes the hobby great! Thanks for watching!