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Brew Day Standard Operating Procedures
I recently began utilizing standard operating procedures for my brew day: step-by-step instructions of everything I need to do on brew day from setting up and filling my kettle to cleaning it and putting it away. I recently started this practice after forgetting to treat my sparge water. While not a critical step to the brew day, it nonetheless highlighted that left to own devices I will inevitably forget steps. Apart from fixing my forgetfulness, having a written set of instructions has had two unexpected but welcome side effects: first, by having the mundane written down my mind is free to focus or wander as it pleases and second, it has sped up my brew day considerably.
Starting with the second point, by following a check list of items I’ve made my brew day more efficient. Gaps in activity like heating the strike water, mashing, or boiling are now filled with prep-work such as making my cleaning solution, sanitizing fermentors, or disposing of grain. My last brew day took 6.5 hours from initial setup to putting the kettle away, which was pretty efficient considering the 90 minute boil and 15 minute whirlpool.
On the first point, I think I’ve come to understand why monks brew beer: it is work that allows long periods of time for contemplation and study. I’m sure a Google search will uncover alternative information, but hear me out. Monastics like to choose slower paced work that afford plenty of time for contemplative prayer and interestingly brewing affords that time. By following a set of instructions, I’ve also found more time for reading, writing, and reflection on brew day during the mundane parts generally where liquids are heating up, boiling, or cooling down.