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How Long Does It Take To Brew Beer? Resolved (2024 Best Edition)

How Long Does It Take to Brew Beer

Last Updated on March 19, 2024 by Lydia Martin

If you are trying to explore the world of homebrewing, gaining a better understanding of the whole process of brewing beer can be overwhelming, so why not take it one step at a time?  

So how long does it take to brew beer?

Today, we will help you gain more knowledge by answering this and what affects the timeline of the brewing process. 

How Long Will It Take You To Brew Your Beer? 

Bottle of Beer

It will take around four to six weeks to brew your beer, and the entire process takes up to two months before you get to taste a bottle. 

The timeline of making your own homemade beer [1] depends on the four brewing phases: brewing, fermenting, packaging, and carbonation. 

Factors like equipment preparation, alcohol content, beer style, boiling and cooling, fermentation process, conditioning, and type of packaging affect the length of beer brewing time. 

4 Phases Of The Brewing Process (Timeline)


If it is your first time in beer making, the brew day will take longer than the following ones, as understanding the whole process may take a while. 

Brewing beer can take about two and a half hours (simple extract batch) to about six hours (complex all-grain recipe). 

If you get an all-grain brewing, you have to soak malted barley in hot water to extract the sugary liquid and separate it. 


Pouring Beer on a Glass

Once the wort has cooled, you can transfer it inside the fermentation vessel. Introduce oxygen to the wort for about ten minutes, pitch yeast, and wait for yeast growth inside the fermentation vessel. 

The fermentation will take place in four stages:

  1. The lag phase
  2. The exponential fermentation phase
  3. The static fermentation phase
  4. Conditioning 

The exact time of each step depends on what type of yeast you use, the yeast starter, and the fermentation temperature. 

It may take at least two weeks for fermentation, but it may go on for months, depending on the alcohol content.

Also, always check the brew gravity from day one for better results. 


After the fermentation is done, it’s time for bottling time. You have to sanitize the kegs and bottles to avoid unwanted bacteria. 

A plastic fermenter can help you bottle the beer from the fixture but make sure no spent yeast and sediments will transfer into the bottles. 


Carbonation through priming or kegging is one of the most crucial parts of beer making, which could last for around six weeks, depending on your method. 

Since the bottle is capped, the carbon dioxide is trapped and absorbed into the liquid, carbonating the beer.

The waiting time depends on your preference and desired taste. 

Ales may take around two weeks to finish bottle conditioning, but other beers should carbonate for around four to six weeks in a cool, dark place. 

7 Factors That Affect The Beer Brewing Time 

1. Equipment Preparation

Beer Brewering Equipment

Brewing beer takes time, depending on the brewing methods, but the equipment preparation is one factor that affects the timeline. 

“You don’t need fancy gadgets… find a home-brewing-supply shop near you”

– John LaPolla, Co-founder of a homebrew shop in Brooklyn

Unlike commercial breweries, you have to invest and get the right equipment for home brewing which may take time and money.

You have to set it up, which is included in the preparation time.  

2. Alcohol Content

Transferring Fermented Beer on a 5 Gallon Secondary Fermenter

Most beers contain low alcohol content, but if you want a beer with high alcohol content (+7%), it may take some time. 

Home brewing higher alcohol percentage beer needs a secondary fermentation after the primary fermentation, which will take about two weeks or nine months to one year. 

3. Beer Style: Ales Vs Lagers

2 Glasses of Beer

Light ale is the fastest beer to prepare because it takes two to three weeks to ferment, while Amber ale lasts around four weeks. Dark ale also ferments at around six weeks. 

On the other hand, lager beers take much longer to finish than ales. Dark lager has a slow fermentation as it may take about a year.

Also, light lager takes about ten months. 

Commercial lager beer takes about four weeks, while Amber lager goes somewhere between six months with three to four months of bottle conditioning. 

4. Grain Boiling & Wort Cooling

Boiling Grains

Grain boiling is critical when making beer, as it will determine the flavor and color of your beer. You can either boil the grains immediately or get a pre-boiled grain. 

Most brewers take more than an hour of boiling time, and the more complex the blend, the more boiling time you will need, which affects the timeline. 

You can use grain extract to make the process easier and shorter.

Also, wort cooling takes time, so if you have a wort cooler; it may take less than 30 minutes. 

5. Fermentation Process

fermenting beer

Fermenting beer takes time. Once you add yeast, the first phase of fermentation lasts for around 3 to 15 hours. 

Also, the length of the fermentation process (from adding yeast to the conversion of extra sugar into alcohol) depends on the type of beer to produce. 

6. Conditioning & Clarity Process

Brewing  Beer on a Gallon

The condition and clarity process takes about two weeks minimum. But if you want a good beer, we recommend that you condition it for six weeks or more. 

5. Packaging & Carbonation

Sealing Bottle of Beer


Kegging is a time saver, especially if you have a kegerator because you can skip priming sugar. Also, it is an easier and quicker packaging method. 


Bottling your own beer takes time because you must wait around two weeks before you can drink your first bottle. However, it is more economical and offers convenience. 

Can You Speed Up The Beer Brewing Process? 

Yes, you can speed up the beer brewing by aerating well, using powdery yeast strains, and using mechanical stirring for fermenting wort. 

Also, you can use warm water, as colder temperatures can slow down fermentation. 

Tips To Speed Up The Process

  • Pitch enough yeast.
  • Aerate well.
  • Control fermentation temperature.
  • Chill kegs to force carbonation. 

Frequently Asked Questions (FAQs)

How long should I ferment beer?

Fermentation time for beer varies depending on factors such as the type of beer, yeast strain used, and desired flavor profile. Generally, primary fermentation lasts about one to two weeks.

However, certain styles, such as lagers, may require longer fermentation periods, often ranging from two to six weeks.

It’s crucial to monitor the specific gravity of the beer using a hydrometer to determine when fermentation is complete. Secondary fermentation, if needed, might take additional weeks for conditioning and maturation.

Ultimately, patience and careful observation are key to achieving optimal fermentation results.

Can you brew a beer in 7 days?

While it’s technically possible to produce beer within a week, the quality and complexity of the final product may be compromised. Traditional brewing processes typically involve several stages, including mashing, boiling, fermentation, conditioning, and packaging.

Rushing through these steps can lead to incomplete fermentation, off-flavors, and a lack of clarity in the beer.

Some styles, like session ales or certain experimental brews, may be designed for quicker turnaround times, but even these often benefit from additional maturation.

For those seeking a quick brewing experience, there are kits and methods available that streamline the process, but for best results, allowing the beer to ferment and condition at its own pace is advisable.

Which beer takes the longest to brew?

The beer style that typically requires the longest brewing time is the lager. Lagers are known for their clean, crisp flavors and are fermented at lower temperatures compared to ales. The fermentation process for lagers is slower and more methodical, often taking several weeks to months to complete.

After primary fermentation, lagers undergo a cold conditioning period called lagering, where they are stored near freezing temperatures for an extended period, usually several weeks to months.

This cold maturation helps develop the beer’s smoothness and clarity, resulting in a well-rounded flavor profile.

While lagers demand patience and meticulous attention to temperature control throughout the brewing process, the reward is often a refreshing and satisfying brew that showcases the brewer’s dedication to craftsmanship.

How long can beer brew?

The duration of beer brewing varies depending on factors such as the style of beer, fermentation conditions, and desired flavor profile. While some styles can be ready for consumption in as little as a few weeks, others, such as lagers, may require several months to reach their full potential.

The brewing process typically involves primary fermentation followed by conditioning and maturation stages, each contributing to the beer’s overall flavor and quality.

Ultimately, the length of time beer can brew depends on the brewer’s goals and the specific requirements of the chosen style.

Is it OK to let beer ferment longer?

Allowing beer to ferment longer than initially planned can have both positive and negative effects on the final product. Extending the fermentation period can sometimes lead to improved flavor development and clarity, particularly for styles that benefit from extended maturation, such as lagers or high-alcohol brews.

However, prolonged fermentation may also result in off-flavors or unwanted characteristics if the yeast activity continues beyond its optimal range or if sanitation practices are not adequately maintained.

It’s essential for brewers to monitor the fermentation process closely, regularly tasting and testing the beer’s gravity to determine when fermentation is complete and when it’s time to proceed to the next stage of the brewing process.

Can you drink beer straight after fermentation?

While beer technically becomes alcoholic during fermentation, it’s generally not recommended to drink it straight after this stage. Newly fermented beer often contains residual yeast, unfermented sugars, and other byproducts that can result in a harsh or unbalanced flavor profile.

Additionally, the carbonation level may be insufficient, leading to a flat texture. To achieve a fully developed and palatable beer, it’s crucial to allow for conditioning and maturation after fermentation.

During this period, the beer undergoes further fermentation and conditioning, allowing flavors to mellow, and carbonation to naturally develop.

Depending on the style of beer and fermentation conditions, this process typically takes anywhere from a few days to several weeks or even months. By allowing beer to mature properly, brewers can ensure a more enjoyable drinking experience with balanced flavors and appropriate carbonation levels.

Can beer ferment in 1 week?

While it’s technically possible for some styles of beer to undergo fermentation in one week, the resulting product may not fully develop the desired flavor profile or clarity. Traditional fermentation processes typically require more time for yeast to convert sugars into alcohol and for flavors to mature.

However, certain styles, such as some ales or lighter-bodied beers, may be suitable for shorter fermentation periods if using fast-fermenting yeast strains and optimized fermentation conditions.

Despite the potential for accelerated fermentation, it’s essential to prioritize quality over speed to ensure a satisfying drinking experience.

What is the fastest way to make beer?

The fastest way to make beer involves utilizing techniques and ingredients that expedite the brewing process without compromising quality. One approach is to use dry yeast strains specifically designed for rapid fermentation, which can significantly reduce the time required for primary fermentation.

Additionally, employing high-quality malt extracts or brewing kits can streamline the brewing process by eliminating the need for mashing and lautering, saving several hours of brewing time.

Another time-saving method is to carbonate beer using forced carbonation techniques, such as keg carbonation, which bypasses the need for prolonged bottle conditioning. While these methods can accelerate the brewing timeline, it’s essential to maintain proper sanitation practices and fermentation temperature control to ensure the best possible results.

How do you speed up beer fermentation?

Several strategies can help speed up beer fermentation without sacrificing quality. One approach is to pitch a sufficient quantity of healthy yeast at the optimal temperature to ensure vigorous fermentation from the start. Oxygenating the wort before pitching yeast can also promote yeast growth and fermentation activity.

Additionally, maintaining stable fermentation temperatures within the yeast’s preferred range, typically between 18-22°C (64-72°F) for most ale yeasts, can help accelerate fermentation without producing off-flavors. Using yeast nutrients or energizers can provide essential nutrients to yeast cells, further enhancing fermentation efficiency.

Finally, regularly monitoring the beer’s specific gravity with a hydrometer and adjusting fermentation conditions as needed can help ensure fermentation progresses smoothly and efficiently. By implementing these practices, brewers can expedite the fermentation process while still producing high-quality beer.

How do I know when beer is done fermenting?

Determining when beer fermentation is complete requires monitoring several factors. One of the primary indicators is the specific gravity of the beer, which can be measured using a hydrometer or refractometer. As fermentation progresses, the specific gravity decreases as sugars are converted into alcohol and carbon dioxide by yeast.

When the specific gravity remains stable over consecutive days, it indicates that fermentation is likely complete.

Additionally, observing visual cues such as the cessation of bubbling in the airlock and the formation of a compact layer of sediment at the bottom of the fermenter can also suggest that fermentation has finished. Tasting the beer can provide further insight into its flavor profile and readiness for bottling or kegging.

Overall, a combination of gravity readings, visual observations, and sensory evaluation can help determine when beer is done fermenting.

What is the fastest beer to ferment?

The fastest beer to ferment typically depends on several factors, including the yeast strain used, fermentation temperature, and desired beer style. Generally, ales ferment more quickly than lagers due to their higher fermentation temperatures and shorter conditioning periods.

Among ale styles, lighter-bodied beers such as pale ales, blondes, or wheat beers often ferment more rapidly compared to heavier, higher-alcohol styles like stouts or barleywines.

Additionally, using highly attenuative yeast strains specifically designed for fast fermentation can further expedite the process.

However, it’s important to note that while certain beers may ferment more quickly, rushing the fermentation process can impact flavor development and overall beer quality.

Which beer is most fermented?

The term “most fermented” can be interpreted in different ways in the context of beer. If referring to the degree of fermentation, high-alcohol styles such as barleywines, imperial stouts, and Belgian quadrupels often undergo extensive fermentation to achieve their elevated alcohol content.

These beers typically contain a higher concentration of fermentable sugars and require longer fermentation periods to reach their desired alcohol levels.

On the other hand, if considering the fermentation process itself, all beers undergo fermentation to varying degrees to convert sugars into alcohol and carbon dioxide. The duration and intensity of fermentation depend on factors such as yeast strain, fermentation temperature, and beer style.

Ultimately, the most fermented beer may vary depending on individual brewing practices and preferences.

So, How Long Does It Take To Brew Beer?

If you are an aspiring home brewer, it will take around four to six weeks to brew your own beer.

The brewing may take about four to six hours, while fermentation may last for two weeks or more. 

Packaging, carbonation, and all the possible factors mentioned above may also affect the timeline. 


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