Hi all,
I run a little vineyard and winery, and we're thinking about getting a 50l brewmeister to run once or twice a week and make a few beers. Essentially it'll be a very small nano brewery.
Anyway, I'm interested in how long you guys find that the various parts of the process tend to take with the 50l model (reaching strike temp, for example, or how long from mash in to actually doing your first hop addition?). Basically, I'm wondering because there's a few points in the day where I wont really be able to be near the machine, but I'll need to make sure I'm free to add the grain at the strike temp, be there to take the grain out before the boil, add the hops at the right time and then transfer to the FV pretty soon afterwards. It'll be tricky to work this into my day (i'll definitely need to be out working in the vineyard at various points), but I think its possible!
So anyway, have you guys kept any records for timings on past brews (ideally on the 50l model, as heating the volume of water will vary from machine size to machine size)? I know it'll obviously vary from recipe to recipe too, but it would be great to see anyone's timing notes from some actual brews they've done. You know, it's easy to read a recipe's timings, but it might actually take the machine about, say, 30 minutes to go from the top mash temp to the beginning of the boil.
Sorry if this is a SUPER boring question!
Maybe you guys can share your own brew timings if you've taken notes?
Thanks!
Craig