In about 3 1/2 hours your keg will be no longer filled with water — it will contain beer wort (unfermented beer). At this point you just need to detach the keg from the machine (remove the hoses from the keg posts), chill the keg to room temperature (a 5G bucket of ice-water works well), add yeast and then seal the keg with an air-lock keg lid. Your beer will ferment in the keg you brewed it in in (typically) 5 days to 1 week.
Yes, the beer with ferment in a week, but it will taste pretty rubbish if you try to drink it at that point.
I brewed a batch of “Something Peculier” last Sunday. It’s still in the fermenting bin. When it finished it’ll need racking into another bin, fining and priming, then bottling. when that’s done it’ll need at least 3 weeks for bottle conditioning…
The old peculier clone i brewed a while back is needing a few months to mellow out. It’s torture waiting! 🙂
I’m also a bit puzzled as to why they didn’t incorporate some sort of chiller? Having to dump that in an ice bath sort of takes away from the completeness of the unit IMO