{"id":1506,"date":"2015-01-13T12:27:06","date_gmt":"2015-01-13T20:27:06","guid":{"rendered":"http:\/\/hellbach.us\/blog\/?p=1506"},"modified":"2023-07-31T22:04:03","modified_gmt":"2023-08-01T05:04:03","slug":"18-ideas-help-simplify-brew-day","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/18-ideas-help-simplify-brew-day\/","title":{"rendered":"18 Ideas To Help Simplify Your Brew Day"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:2895,&quot;href&quot;:&quot;http:\\\/\\\/www.maltosefalcons.com\\\/tech\\\/starter-made-easy-pressure-cooking-your-starter-wort-ahead-time&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20210508194656\\\/https:\\\/\\\/www.maltosefalcons.com\\\/tech\\\/starter-made-easy-pressure-cooking-your-starter-wort-ahead-time&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 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04:20:50&quot;,&quot;http_code&quot;:206}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 04:20:50&quot;,&quot;http_code&quot;:206},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2920,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2014\\\/10\\\/27\\\/the-beauty-of-bulk-how-i-brew-more-beer-more-often&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250906135800\\\/https:\\\/\\\/brulosophy.com\\\/2014\\\/10\\\/27\\\/the-beauty-of-bulk-how-i-brew-more-beer-more-often\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 04:20:52&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 04:20:52&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;},{&quot;id&quot;:2921,&quot;href&quot;:&quot;http:\\\/\\\/brulosophy.com\\\/2014\\\/12\\\/22\\\/18-ideas-to-help-simplify-your-brew-day&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20250814083935\\\/https:\\\/\\\/brulosophy.com\\\/2014\\\/12\\\/22\\\/18-ideas-to-help-simplify-your-brew-day\\\/&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-19 04:20:55&quot;,&quot;http_code&quot;:200}],&quot;broken&quot;:false,&quot;last_checked&quot;:{&quot;date&quot;:&quot;2025-11-19 04:20:55&quot;,&quot;http_code&quot;:200},&quot;process&quot;:&quot;done&quot;}]'><\/div>\n<p>I\u2019m sort of obsessed with efficiency. Not necessarily of the mash or brewhouse variety, what I\u2019m referring to is time, tasks, and ease: the efficiency\u00a0of process! In the years I\u2019ve been making beer at home, I\u2019ve discovered\/developed a few ways to make brewing more convenient, allowing\u00a0me to brew more beer more often!<\/p>\n<p>I did not develop all of the following ideas,\u00a0many\u00a0are techniques others who are much more clever than me have come up with that I\u2019ve adopted\u00a0to make brewing easier. The purpose of this post is to spark some ideas, not advocate for any of these tips\u00a0as being the best or only way. With that in mind, let\u2019s get to it!<\/p>\n<p><strong>Pressure Can Starter Wort<br \/>\n<\/strong>About a year ago, I read Drew Beechum\u2019s killer how-to on <a href=\"http:\/\/www.maltosefalcons.com\/tech\/starter-made-easy-pressure-cooking-your-starter-wort-ahead-time\" target=\"_blank\" rel=\"nofollow noopener\">pressure canning starter wort<\/a>\u00a0then\u00a0immediately<img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-2244 alignright\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/1009p156-pressure-cooker-m.jpg?w=131&amp;h=131\" alt=\"1009p156-pressure-cooker-m\" width=\"131\" height=\"131\" \/> went out and bought a <a href=\"http:\/\/www.amazon.com\/gp\/product\/B000RNH7PQ\/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000RNH7PQ&amp;linkCode=as2&amp;tag=brulosophy-20&amp;linkId=3WQMANSJGCICLBXM\" target=\"_blank\" rel=\"nofollow noopener\">large pressure cooker<\/a>. In a matter of a couple hours, I was able to whip up 14 quarts of 1.040 OG starter wort, which would sit on a shelf in my garage awaiting use. When it came time to make a starter, all I\u2019d do is pour however much wort <a href=\"https:\/\/web.archive.org\/web\/20150527093039\/http:\/\/www.homebrewdad.com:80\/yeast_calculator.php\" target=\"_blank\" rel=\"nofollow noopener\">my preferred calculator<\/a> said I needed into a sanitized flask and pitch the yeast, it couldn\u2019t be much simpler. I recently read that Mike Tonsmeier of <a href=\"http:\/\/www.themadfermentationist.com\/2014\/11\/pressure-canning-starter-wort.html?m=1\" target=\"_blank\" rel=\"nofollow noopener\">The Mad Fermentationist<\/a> uses pressure canned wort to wrangle\u00a0wild yeast and bugs for experiments, which is badass! I realized a caveat to this method\u00a0is that it seems to work best for folks who brew less often than me\u2013 at 4+ batches per month, often using lager or hybrid yeasts, and overbuilding starters for\u00a0<a title=\"Yeast Harvesting\" href=\"http:\/\/brulosophy.com\/methods\/yeast-harvesting\/\" target=\"_blank\" rel=\"nofollow noopener\">yeast harvesting<\/a>, I was\u00a0blowing through 8-10 quarts for every\u00a0brew day. However, I still view it as being a very effective\u00a0way for a majority\u00a0of homebrewers to shave some time from their brewing preparation. If pressure canning isn\u2019t for you\u2026<\/p>\n<p><strong>Boil\u00a0Starter\u00a0Wort for Less Time<br \/>\n<\/strong>After posting <a title=\"Yeast Starters :: Some Thoughts &amp; A Method\" href=\"http:\/\/brulosophy.com\/2014\/08\/06\/yeast-starters-some-thoughts-a-method\/\" target=\"_blank\" rel=\"nofollow noopener\">my yeast starter how-to<\/a>, I received a message from a dude who suggested I try making a no-boil starter, just mix DME with hot water in a sanitized flask, chill, then pitch yeast. While I have yet muster the courage to try this (let me know if you do), I have started boiling my starter\u00a0wort\u00a0for only a couple minutes before chilling and pitching, it has worked great for well over\u00a020 starters! I definitely have plans to try the no-boil technique at some point\u2026 later.<\/p>\n<p><strong>Prepare the Day Before<br \/>\n<\/strong>It feels so good to wake up knowing\u00a0everything is ready and waiting to be used to make\u00a0beer, all I\u2019ve to do is<a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/tips_prep_gear.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-2273 \" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/tips_prep_gear.jpg?w=231&amp;h=173\" alt=\"tips_prep_gear\" width=\"231\" height=\"173\" \/><\/a> throw on some old\u00a0clothes (optional), walk to the garage, and get the fire going under my kettle. The evening prior to every brew day, I\u00a0gather all of my water, mill grains, pull out my brew day tchotchkes (whisk, refractometer, spoon, hop scale, etc.), and set up\u00a0<a title=\"MLT Cooler Conversion\" href=\"http:\/\/brulosophy.com\/how-i-brew\/diy-cooler-mlt\/\" target=\"_blank\" rel=\"nofollow noopener\">my mash tuns<\/a>. The next\u00a0morning, I\u2019m usually <img loading=\"lazy\" decoding=\"async\" class=\"  alignleft wp-image-2275\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/tips_prep_mill.jpg?w=191&amp;h=143\" alt=\"tips_prep_mill\" width=\"191\" height=\"143\" \/>mashing in within 20 minutes, cup of coffee in hand. Even for those who brew later in the day, your milled grains won\u2019t stale in 24 hours, especially if you keep them in a fairly airtight container (I use buckets with <a href=\"http:\/\/www.amazon.com\/gp\/product\/B005W31MLQ\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B005W31MLQ&amp;linkCode=as2&amp;tag=brulosophy-20&amp;linkId=OUAZ4M4QLTSZOBM7\" target=\"_blank\" rel=\"nofollow noopener\">gamma lids<\/a>). This simple change in my process has contributed greatly\u00a0to making brewing a more relaxing and enjoyable activity.<\/p>\n<p><b>No-Sparge<br \/>\n<\/b>I\u2019ve started utilizing the <a title=\"No Sparge Brewing: How-To + BeerSmith Tutorial\" href=\"http:\/\/brulosophy.com\/2014\/08\/27\/no-sparge-brewing-with-a-beersmith-tutorial\/\" target=\"_blank\" rel=\"nofollow noopener\">no-sparge method<\/a>\u00a0nearly every time I make a 5 gallon batch of beer.\u00a0If I had MLTs large enough to fit the grains and brewing liquor required for bigger\u00a0batches, I\u2019d use it there too, it\u2019s so incredibly convenient. <a title=\"Brew In A Bag (BIAB)\" href=\"http:\/\/brulosophy.com\/how-i-brew\/processes\/brew-in-a-bag-biab\/\" target=\"_blank\" rel=\"nofollow noopener\">Brew In A Bag<\/a>\u00a0is usually categorized as a no-sparge approach, though some folks do rinse their grains following the mash\u2026 I don\u2019t. The beauty of no-sparge methods\u00a0is that you get to\u00a0skip heating sparge liquor and collecting a second runoff, which for me means a 15-20 minute reduction in time. Sweet! The only consideration is a <i>slight\u00a0<\/i>hit to your efficiency- I get about 75% with no sparge, 3% lower than when I batch sparge, which is negligible in my book. If your kettle isn\u2019t large enough to fit all of your brewing liquor, that\u2019s fine, start mashing with whatever\u00a0amount will fit, then heat the remaining portion to about 175\u00b0F and add it with 10-15 minutes left in the mash. Bada-bing, bada-boom.<\/p>\n<p><b>Reduce Mash Length<br \/>\n<\/b><a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/04_stirmash.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1475 size-thumbnail\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/04_stirmash.jpg?w=150&amp;h=113\" alt=\"04_stirmash\" width=\"150\" height=\"113\" \/><\/a>It\u2019s true that\u00a0the longer grains remain in the mash at saccharification temps, the more conversion occurs. But not much, at least after the 30 minute mark. In my <a title=\"Does Mash Length Matter? :: exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2014\/09\/01\/does-mash-length-matter-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow noopener\">xBmt comparing 60 minute and 30 minute<\/a>\u00a0mash times, there was no\u00a0compelling evidence tasters were able to tell a difference between the beers, even the\u00a0OG and FG were the same. If your goal is to get in and out of the brewery as quickly as possible, shaving 15-30 minutes off of your mash time will likely have\u00a0little if any qualitative impact on your finished beer. I know this sounds scary and goes against convention, but I\u2019ve done it quite a few times and not a single person has been able to tell the difference. This technique seems to work best for mashes that are 150\u02daF or warmer.<\/p>\n<p><strong>Clean As You Go<br \/>\n<\/strong>I\u2019ve heard\u00a0so many stories of people who go out to their garage a few days after brewing to discover a mash tun full of nasty grains. I\u2019m the type of guy who hates having shit hanging over my head, to the point of neurosis, I can\u2019t even come close to understanding how a person\u00a0<em>forgets<\/em> to clean their mash tun. Immediately after I\u2019m done collecting my sweet wort, while I\u2019m waiting the 15 minutes or so for it\u00a0to come to a boil, I spend\u00a04 minutes cleaning my MLT so that I don\u2019t have to worry about it later. I do this with everything as soon as I\u2019m done using it. My MLT cleaning regimen consists of blasting it with the \u201cjet\u201d\u00a0setting on my hose nozzle and wiping away grain bits with my fingers\u2013 no soap, no OxiClean, just water and fingers. I will take a scrub pad to my kettle after each brew day in order to remove the rim of gunk plastered\u00a0to the top. I easily spend the most time, maybe an entire minute, <a title=\"Problem Identification, or Helping a Buddy Stay in the Hobby\" href=\"http:\/\/brulosophy.com\/2014\/11\/13\/problem-identification-or-helping-a-buddy-stay-in-the-hobby\/\" target=\"_blank\" rel=\"nofollow noopener\">ensuring my valves are well rinsed<\/a>. Once every 6 months or so I will give my kettles a good scrub with <a href=\"http:\/\/www.amazon.com\/gp\/product\/B00B28F54K\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B00B28F54K&amp;linkCode=as2&amp;tag=brulosophy-20&amp;linkId=Z6UHW27EYAYYI4K5\" target=\"_blank\" rel=\"nofollow noopener\">Bar Keepers Friend<\/a>, this stuff is amazing\u00a0when it comes to cleaning stainless steel, and it works well on porcelain too!<\/p>\n<p><strong>Prepare Hops, Finings, and Other Boil\u00a0Additions During the Mash<br \/>\n<\/strong>I<a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/03_hops_inline.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-thumbnail wp-image-1366 alignleft\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/03_hops_inline.jpg?w=113&amp;h=150\" alt=\"03_hops_inline\" width=\"113\" height=\"150\" \/><\/a>t\u2019s easy for me to get caught up doing inane\u00a0stuff (like reading a blog) after mashing in, only\u00a0later, as I\u2019m\u00a0scurrying to get my kettle additions measured out in time, wishing I\u2019d spent that time preparing a little better. I\u2019m a bit wary of weighing out my hops the day before brewing, so I usually do it toward the end of my mash, that way they\u2019re only sitting out for about an hour before being tossed into the wort. I separate each addition into it\u2019s own vessel and label them\u00a0with the time it\u2019s supposed to be added to the boil. If I have a hop addition between 15-5 minutes left in the boil, I\u2019ll toss whatever kettle fining I\u2019m using into that same cup.<\/p>\n<p><strong>Use FermCap-S<br \/>\n<\/strong>Most homebrewers I know brew in volumes that just about top-out their kettle. Unless you\u2019re a fan of cleaning up sticky caramelized wort, you really should be using <a title=\"FermCap-S: The Magical Cure for Boilovers\" href=\"http:\/\/brulosophy.com\/2014\/10\/02\/fermcap-s-the-magical-cure-for-boilovers\/\" target=\"_blank\" rel=\"noopener\">FermCap-S<\/a>. Three drops per\u00a05 gallon batch and 5 drops per 10 gallon batch works wonders! Also,\u00a0I use just a single drop to safely boil starters in an Erlenmeyer flask without risk of a volcanic eruption. At these usage rates, a $4 vial should\u00a0last most homebrewers 3+ years, pretty cheap insurance.<\/p>\n<p><b>Ditch the Hop Bags\/Socks<br \/>\n<\/b>Filtering out kettle hops only\u00a0adds another item to clean while contributing little, if anything, positive to your finished beer. When I first started brewing, I somehow became convinced that clear wort in the fermentor led to better beer, so I used large paint <a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/04_adding_hops.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-1367 \" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/08\/04_adding_hops.jpg?w=249&amp;h=187\" alt=\"04_adding_hops\" width=\"249\" height=\"187\" \/><\/a>strainer bags to filter out kettle hop additions. After analyzing\u00a0the surprising results from <a title=\"The Great Trub exBEERiment :: Results Are In!!!\" href=\"http:\/\/brulosophy.com\/2014\/06\/02\/the-great-trub-exbeeriment-results-are-in\/\" target=\"_blank\" rel=\"nofollow noopener\">The Great Trub xBmt<\/a>, I\u2019ve since abandoned this practice and haven\u2019t noticed any degradation whatsoever in the quality of my finished beer, in fact most\u00a0seem to clear even faster these days. For\u00a0brewers who push\u00a0wort through a CFC\/plate chiller, hop filtration in the kettle will reduce the chances of a clog, so this may not be the best advice for you. In addition, I never filter dry hop additions either, just throw them directly\u00a0into primary, leave them for a few days, cold crash for 24-48 hours, then package. It works great and the beer comes out\u00a0just as clear!<\/p>\n<p><strong>Forgo Hop Additions During the Boil<br \/>\n<\/strong>Bittering at 60, flavoring at 30, aroma at 5. This is what I was taught about hop schedules when I first started brewing, it was the standard, everybody did it. Over the last decade,\u00a0thanks\u00a0to the growing love of all things hoppy, we\u2019ve developed less conventional\u00a0methods\u00a0of utilizing this delectable flower that produce incredible flavor and aroma. The majority of the evidence I could find supports the notion that first wort hop (FWH) additions tend to produce\u00a0a smoother and less harsh bitterness than traditional 60 minute boil additions (xBmt planned to test this), while an abundance of hops at flameout impart intense aroma and flavor along with some bitterness. By combining these methods, one is able to spend 60-90 minutes cleaning up, relaxing, or running through the\u00a0Taco Bell drive-thru. The first time I did this, I was nervous the resultant beer would have poor hop character, but to my surprise, the hops shone brightly and\u00a0<a title=\"Truby Competition Results :: Drum Roll Please\u2026..\" href=\"http:\/\/brulosophy.com\/2014\/07\/02\/truby-competition-results-drum-roll-please\/\" target=\"_blank\" rel=\"nofollow noopener\">the beer ended up taking first place<\/a> in a local comp! I\u2019ve since used this technique many more times to produce tasty beers.<\/p>\n<p><strong>Get a Burner that Will Grow With You<br \/>\n<\/strong>There are many\u00a0options to choose from when it comes to selecting a burner, make sure you pick one that best suits your brewing needs. If you make, or plan to start making, 10 gallon batches, get a burner that works well for that volume! I was one of those guys who purchased 3 burners before eventually settling on the model I use today, telling myself with each purchase, <em>\u201cthese will suffice.\u201d<\/em> They did until they didn\u2019t and I ended up eating the costs. Do yourself a favor and get a good burner that will grow with you right off that bat, this hobby only gets more addicting with time. To read some of my\u00a0thoughts on a number of burners, check out my <a title=\"Brewing With Gas :: Thoughts on Homebrew Burner Options\" href=\"http:\/\/brulosophy.com\/2014\/12\/10\/brewing-with-gas-thoughts-on-homebrew-burner-options\/\" target=\"_blank\" rel=\"nofollow noopener\">Brewing With Gas<\/a>\u00a0article.<\/p>\n<p><strong>Utilize Proper Chilling\u00a0Techniques<br \/>\n<\/strong>Chilling a 5 gallon batch of beer with an immersion chiller should never take more than 20 minutes. When I first heard this, I was a bit bewildered, as my chill time using a 25\u2032 x 3\/8\u2033 copper IC plopped into hot wort with the <img loading=\"lazy\" decoding=\"async\" class=\"  wp-image-1935 alignright\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/11\/09_hsa_kcic_chill.jpg?w=196&amp;h=147\" alt=\"09_HSA_KCIC_chill\" width=\"196\" height=\"147\" \/>water slowly flowing was\u00a0closer to 45 minutes. The primary reason I bought\u00a0a pump and plate chiller setup was\u00a0to reduce my chill times, perhaps a few readers can relate. Not long after making this change, I\u00a0realized how much I hated all that was involved in\u00a0this new setup\u00a0and reached out to <a href=\"http:\/\/jadedbrewing.com\/pages\/immersion-wort-chiller-optimization\" target=\"_blank\" rel=\"nofollow noopener\">JaDeD Brewing<\/a> seeking advice\u00a0on how to use an IC more efficiently.\u00a0I learned\u00a02 important things\u00a0from that exchange:<\/p>\n<p>1. Keep source water flowing at full blast<br \/>\n2. Constantly agitate the wort by stirring and\/or moving the IC around<\/p>\n<p>The\u00a0following brew day, I was ecstatic\u00a0to reach\u00a06\u00b0F above groundwater temperature in under 10 minutes! Times will vary depending on the type of IC you use and the temperature of your source water, but employing these 2 techniques will absolutely reduce your chill times. For users of CFCs, faster source water flow rates will improve your chilling efficiency as well.<\/p>\n<p><strong>Skip Transferring to a Secondary (most of the time)<br \/>\n<\/strong>I believe it was Sam Pink who said, <em>\u201cIf I ever find a dead horse, I\u2019m going to beat the fucking shit out of it,\u201d\u00a0<\/em>a sentiment I experience every time the topic of whether or not racking to secondary is worthwhile. No, I couldn\u2019t care less if others use a secondary, but I have no qualms referring to it is a\u00a0<em>hugely\u00a0<\/em><em>unnecessary<\/em> step in brewing that\u2019s most likely a remnant of our shitty-yeast past. Not only do some of the biggest names in the industry advocate for primary-only fermentation, but results from <a title=\"Primary-only vs. Transfer to Secondary :: exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2014\/08\/12\/primary-only-vs-transfer-to-secondary-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow noopener\">my recent xBmt<\/a> suggests it makes no difference. While I have yet to formally test it, I do have quite a bit of experience adding other ingredients directly to primary including cacao nibs, vanilla, fruit, and coffee\u2013 it works just fine! If you like to bulk age big beers for longer than 5 months, racking to a second vessel\u00a0<em>may <\/em>be of some benefit.\u00a0I\u2019ve even\u00a0left sours in primary for 12+\u00a0months and they came out fine.<\/p>\n<p><strong>Don\u2019t Drink and Brew\u2026 Too Much<br \/>\n<\/strong>As a morning brewer, my\u00a0usual brew day beverage is a hot cup of coffee. The few times a year I brew later in the day are usually because someone wants to come over\u00a0to watch, assist, learn\u2026 and drink my beer. I\u2019ve no problems with sharing, not one bit, I do it often, and I especially like imbibing with those I\u2019m sharing with. We\u2019ve all been there:<\/p>\n<p>Mash-in\u2026\u00a0<em>time for a beer\u2026\u00a0<\/em>runoff and sparge\u2026\u00a0<em>that Pale\u00a0is delicious<\/em>\u2026\u00a0let\u2019s get this thing to a boil\u2026 <em>mmmmm, beer<\/em>\u2026 boilover, shit, forgot the FermCap\u2026\u00a0<em>I can\u2019t believe I made this deliciousness\u2026\u00a0<\/em>was I gonna add hops at some point?<\/p>\n<p>I remember one brew day where the boil timer went off, I silenced it, then got back to shootin\u2019 the shit with some buddies before turning the burner off. It took 15 minutes for me to remember the timer had gone off and I hadn\u2019t cut the flame. Not only do we\u00a0run the risk of screwing up a batch of beer, but brewing while drunk can be quite dangerous. I don\u2019t have any hard and fast rules for drinking while brewing, though I\u2019ve learned I tend to\u00a0do better when I hold off on pouring that first pint until my wort is boiling.<\/p>\n<p><strong>Fine with Gelatin<br \/>\n<\/strong>I\u2019d heard of people using gelatin as a way to get their beer clear, but for some reason I was hesitant to try it for myself. I decided to give it a go\u00a0after comparing beers with a few friends who all <a title=\"A Brewer\u2019s Thumbprint: Investigating the Idiosyncrasies of Brewing | exBEERiment Results!\" href=\"http:\/\/brulosophy.com\/2014\/11\/27\/a-brewers-thumbprint-investigating-the-idiosyncrasies-of-brewing-exbeeriment-results\/\" target=\"_blank\" rel=\"nofollow noopener\">used the same ingredients and brewed on\u00a0the same date<\/a>, the\u00a0one person who fined with gelatin served a beer that\u00a0was remarkably brighter than the others. I have an xBmt planned to test the impact gelatin fining has on a beer, as there is some speculation it reduces certain flavor and aroma characteristics, but one thing\u2019s for sure- it works great for clarity! Here\u2019s the process I\u2019ve been using:<\/p>\n<p>&#8211; Once fermentation is complete, cold crash beer to 30-32\u00b0F for 24 hours<br \/>\n\u2013 Combine\u00a01\/2 tsp <a href=\"http:\/\/www.amazon.com\/gp\/product\/B007Y3HM5C\/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=B007Y3HM5C&amp;linkCode=as2&amp;tag=brulosophy-20&amp;linkId=U6N4UNGUIJGCAVNB\" target=\"_blank\" rel=\"nofollow noopener\">gelatin<\/a>\u00a0into 1\/4 cup water, microwave for 5 seconds at a time, stirring in-between, until it reaches 150\u00b0 and the gelatin is fully dissolved<br \/>\n\u2013 Pour gelatin solution into fermentor and let sit another 24-48 hours<br \/>\n\u2013 Package<\/p>\n<p><a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/tips_gelatin.jpg\"><img decoding=\"async\" class=\"wp-image-2303 size-full\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/12\/tips_gelatin.jpg?w=620\" alt=\"14 day grain to glass, fermented with TYB Vermont Ale (Conan)\" \/><\/a><\/p>\n<p>A single sachet of gelatin has enough for three 5 gallon batches of beer, making this an incredibly inexpensive option. I\u2019ve yet to bottle condition a beer I\u2019ve fined with gelatin, but I know plenty of people who have and it works beautifully, their beers come out crystal clear and well carbonated.<\/p>\n<p><strong>Keep Your Brewery Clean &amp; Organized<br \/>\n<\/strong>There\u2019s little more annoying to me than needing something and not being able to find it. If I need a hydrometer, a thermometer, or scissors to open a bag of hops, I want to know exactly where it\u2019s at so I don\u2019t waste time<a href=\"https:\/\/brulosophy.files.wordpress.com\/2014\/10\/05_bulk_smallpail.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" size-thumbnail wp-image-1818 alignright\" src=\"https:\/\/brulosophy.files.wordpress.com\/2014\/10\/05_bulk_smallpail.jpg?w=150&amp;h=113\" alt=\"05_bulk_smallpail\" width=\"150\" height=\"113\" \/><\/a>looking for it. Some people like to use plastic storage bins and I know a few guys who keep their smaller wares in a toolbox, both great options. I prefer shelves, personally, and I make sure to put everything back in its designated spot after each brew day. If you <a title=\"The Beauty of Bulk :: How I Brew More Beer More Often\" href=\"http:\/\/brulosophy.com\/2014\/10\/27\/the-beauty-of-bulk-how-i-brew-more-beer-more-often\/\" target=\"_blank\" rel=\"nofollow noopener\">stock bulk grains<\/a>, something that\u00a0can save you time and money, make sure you\u00a0label your containers so you don\u2019t get things mixed up.<\/p>\n<p><strong>Don\u2019t Worry So Much<br \/>\n<\/strong>You\u00a0invested\u00a0$40 in a Pliny The Elder clone kit, spent 5 hours brewing, pitched the starter you made a couple days prior, and got it all situated in a temp stable area for fermentation, then the self-doubt\u00a0and internal questioning kicks in.<\/p>\n<p><em>Was my yeast good?\u00a0<\/em><em>D<\/em><em>id I pitch enough? Maybe the fermentation temperature is too high? Where is that damn krausen? Is it\u2026 infected?!<br \/>\n<\/em><\/p>\n<p>Truth is, beer isn\u2019t all that difficult to make, people have been doing\u00a0it for thousands of years. As long as your sanitation is at least decent and you added yeast to sugary wort, beer\u00a0<em>will be made<\/em>, without question. Is it going to be perfect every time? Of course not, that\u2019s why there\u2019s a next time! Brewing is a fun hobby, not a task to be stressed about.<\/p>\n<p><em>from <a href=\"http:\/\/brulosophy.com\/2014\/12\/22\/18-ideas-to-help-simplify-your-brew-day\/\" target=\"_blank\" rel=\"nofollow noopener\">Br\u00fclosophy<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m sort of obsessed with efficiency. Not necessarily of the mash or brewhouse variety, what I\u2019m referring to is time, tasks, and ease: the efficiency\u00a0of process! In the years I\u2019ve been making beer at home, I\u2019ve discovered\/developed a few ways &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/18-ideas-help-simplify-brew-day\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1506","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>18 Ideas To Help Simplify Your Brew Day - Hellbach blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/18-ideas-help-simplify-brew-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"18 Ideas To Help Simplify Your Brew Day - Hellbach blog\" \/>\n<meta property=\"og:description\" content=\"I\u2019m sort of obsessed with efficiency. 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