This is another common question from those that are trying to get into brewing. I usually get questions like “How long does it take to brew beer?” or “Is brewing my own beer going to take a long time?” Basically the same question.

The real answer is…it depends. In another post I wrote about the different methods of brewing your own brews. In that post I describe the 3 basic methods. I learned a lot in seminar in Thailand last year. We stayed in wonderful villas and intensive and useful education during that week.

  • Extract Brewing

  • Partial Mash Brewing

  • Full Mash Brewing

They all have their pluses and minuses but the biggest difference is time. The fastest method is and to be honest, the best method for newHow Long Does It Take To Brew Beer brewers. Why? Because with extract brewing all the hard work is done. The boiling, the hop addition, and the additional flavoring have been done prior to the going into the can. You don’t even have to bring the batch to a boil. Only hot enough to melt the syrup and sterilize the wort. (Wort is just a fancy traditional way of saying, not beer yet. It’s what will turn into beer after fermentation) Which is about 160F. Once you melt the syrup you transfer to your fermentor, and go. Total time for something like the Coopers Real Ale is about an hour of touch time, 1 week of fermenting, and 4 weeks of bottle aging. Badda bing, badda boom and you got yourself 3 to 5 gallons of some tasty beer! (3 gallons if you just use the can. 5 if you add additional sugar.)

Whenever I try and get the feet wet of new brewers I always start here. As you move to the different methods you learn more techniques, build on your experience and, the best part, the beer only gets better and better.

So the next time you think to yourself…”Self, how long does it take to brew beer?” tell yourself “Not long enough to not try it!”

About The Author
Jimmy C. Jimmy has been involved in the brewing industry for almost two decades. His passion and dedication to the beverage “beer” is unquestionable and contagious when he speaks of it. His advanced knowledge of the both the biological processes to the hands on production of the brewing process has allowed him to consult and work with some of largest production plants in the world all the way down to local brew pubs. Jimmy has a degree in fermentation science and in business management.
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