Jueckstock
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Has anybody tried doing an all grain, high gravity, decoction mash the day before and conducting the boil the following morning? Any ideas about potential risks of such a delay?
2 Day Brew Session?
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People mash overnight all the time. But the issue is that the wort has to stay above pasteurization temps the entire time, if not lactobasilus will take hold of the wort and it will sour. So that's why folk can mash in a cooler and keep it warm. You could maybe put your wort in a a cooler and leave it near the furnace overnight.
Jueckstock
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Cogito ergo doleo.
Thank you sir!
Thank you sir!
