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Old 10-11-2012, 07:32 PM   #1
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Default Mash and boil on separate days?

I know this has been discussed, but I haven't found a thread where it is completely clear what is being asked.

I know if I leave the wort on the grains over night the Lactic Acid will create off flavor, but if I mash for my standard amount of time, sparge, and boil to kill the bacteria; then I store it over night in sanitary conditions and boil/hop addition the following day, am I safe?

Thanks!

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Old 10-11-2012, 07:39 PM   #2
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Seems plausible...I don't think you'd have to boil, maybe above pasteurization temp for 10-15 min (+160F)

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Old 10-11-2012, 08:08 PM   #3
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Originally Posted by helibrewer View Post
maybe above pasteurization temp for 10-15 min (+160F)
Nice, I didn't even think about pasteurization temp!
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Old 10-11-2012, 09:10 PM   #4
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If you're going to sparge and boil, why not just finish the batch?

Or you can mash overnight. I've done it a couple of times. Wrap a sleeping bag around your mash tun to help hold the temps, but after a couple of hours the temp really doesn't matter all that much. Some people claim that such a long mash results in a thinner beer, but it's not that noticeable. I haven't had any issues with a lactic flavor when I've done this.

After mashing overnight, just get up, sparge and complete your batch like normal.

Here's one thread on overnight mashing : http://www.homebrewtalk.com/f36/over...y-cool-295579/

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Old 10-11-2012, 11:48 PM   #5
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Right on,

I can only steal a few hours on Saturday and a few on Sunday and I have a deadline on the batch. I know I don't have time to get 10 gallons up to boil, boil for 60, and then cool, pitch, and clean up in time so it would be great to cut it into two sessions. I'm interested in the mashing over night idea, i just worry about the bacteria in the grains, but if that is a non-issue fantastic!

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Old 10-11-2012, 11:58 PM   #6
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Confused. You seem to be asking about overnight mashing but also mention lactic acid and souring. Are you talking about a sour mash? They are two completely different things.

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Old 10-12-2012, 12:17 AM   #7
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Originally I wasn't talking about overnight mashing, just storing wort overnight and boiling the following day. I read, however, that the bacteria in the grains could have a souring effect on the beer if allowed to sit overnight thus making a sour wort and eventually sour beer. Just trying to see what my options are to break a brew day into two shorter brew days.

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Old 10-12-2012, 12:38 AM   #8
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I do it regularly. As long as your mash temp doesn't get below 140. You will be fine. If lower than that it will slowly start to sour.

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Old 10-12-2012, 12:42 AM   #9
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Love it, SWMBO won't castrate me for brewing all day on her Birthday...just half the day.

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Old 10-12-2012, 12:44 AM   #10
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Maybe an electric heating pad (the kind used to relieve sore muscles) under or around the mash tun?

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