1) Follow the critical path for each step of the day. By this I mean, only get ready the equipment or ingrediants you need for the NEXT step. Try and do this while the CURRENT step is being done. Examples: don't measure out hops until mashed in, don't clean and sanitize the fermenter until chilling, measure out the batch sparge water after mashing in, etc. I have reduced my brewday about at least an hour by doing this method.
2) Clean as you go and leave everything ready for the next brew day.
3) 1 beer at most, after the boil starts.
4) Don't sit down and relax until there is nothing currently left to clean or there is nothing to prepare for the next step.
2) Clean as you go and leave everything ready for the next brew day.
3) 1 beer at most, after the boil starts.
4) Don't sit down and relax until there is nothing currently left to clean or there is nothing to prepare for the next step.