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Old 04-05-2013, 05:30 PM   #1
ecarl
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Default All grain mistake

What would the effects of a longer than normal mash be? Say (hypothetically of course) in the event a home brewer were to have fallen asleep and inadvertently mashed for 6 hours instead of 1. Yes, this person is a moron so there's no need to point that out.

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Old 04-05-2013, 05:51 PM   #2
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If your temp remained close to target, you might end up with some highly fermentable beer. Brew it up and find out.

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Old 04-05-2013, 06:07 PM   #3
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Quote:
Originally Posted by ecarl View Post
What would the effects of a longer than normal mash be? Say (hypothetically of course) in the event a home brewer were to have fallen asleep and inadvertently mashed for 6 hours instead of 1. Yes, this person is a moron so there's no need to point that out.
drain it, boil it, destroy all evidence it ever happened.
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Old 04-05-2013, 06:13 PM   #4
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Some people mash for 24 hours. But it really just depends on how the temps held for the first couple hours where the actually mashing would take place.

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Old 04-05-2013, 06:15 PM   #5
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I've done 3 and couldn't tell any difference at all. But 3's not really that long.
I still think you're good. Go for it!

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Old 04-05-2013, 06:18 PM   #6
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I've done 3 and couldn't tell any difference at all. But 3's not really that long.
I still think you're good. Go for it!
Agreed...If you look at the mash times for a Decoction Mash they are many hours.

You proablably will come up with lighter brighter beer...
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Old 04-05-2013, 06:21 PM   #7
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I guess nobody has to tell you to "Relax...".

Since all the conversion was done in the first hour (or less) I'd say you're good to go.

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Old 04-05-2013, 06:29 PM   #8
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you might end up with a highly fermentable wort and the resulting beer would seem a little thin and lacking in body. if you haven't boiled yet, i would consider steeping some carapils or other body-building crystals and adding that to the brew.

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Old 04-05-2013, 06:41 PM   #9
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If temps dropped, got a chance that you will have a sour twang from Lacto, if temps stayed in range, then as mentioned, probably just highly fermentable

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Old 04-05-2013, 07:29 PM   #10
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You all are very helpful today. So here's another question. Hypothetical once again. The brewer may or may not have forgotten to smack the wyeast packet. Is it OK for the boiled wort to wait, "un-yeasted", for a few hours?

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