bribo179

Recipes 

I am making a pumpkin stout this weekend. I am making an o flannigain type stout with baked Libby's pumpkin in the mash. I am mashing at 156* in a converted 10 gallon cooler

My question is ...can I mash in late night and let it sit all night? I planned on letting this mash for a few hours anyway to hopefully convert some of that starch. If I mash overnight I can start my brew day in the morning with an earlier boil time.

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barleyhole

Recipes 

I don't think there is anything wrong with longer mash times, as long as you can maintain the temps for starch conversion. In any event, you should get most of the conversion in a couple of hours before the enzymes deactivate or the temp lowers...I would be confident that the temp will not drop a lot.

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"Make it so"

Primary: Empty :(
Secondary: Dark Saison
Barrel Aging: Flanders Red
Bottled: Ginger Mead
Kegged: Brown Porter, Hefeweizen, Weizenbock, Chocolate Cherry Porter, Scottish 80-/

lumpher

Recipes 

barley is correct. i've done an overnight mash several times, and no problems. go for it, and good brewing

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Taps:
1: Belma Blonde
2: Toasted Pale Ale
3: Belma Pale Ale

Kegged:
Fermenting: Belgian Saison, Berry wine

In the fermentation chamber:

Fermenting: Toasted IPA