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-   -   Can I do it all night? (mash) (http://www.homebrewtalk.com/f36/can-i-do-all-night-mash-346691/)

tre9er 08-09-2012 07:28 PM

Can I do it all night? (mash)
 
Ok, catchy-title to get people inside...

Overnight mashing. I've searched and I see varying opinions on the dryness of the finished product. Some say that the time the beer spends in the 140's will result in a drier beer...but others say that if it keeps it's original mash temp for an hour or two, all of the enzymes are denatured and thus there can be no more low-temp conversion anyway.

Is there any hard evidence anywhere? I'm planning on mashing at 153-154 and expecting to only lose 5-10 degrees overnight, probably a degree an hour...so in 2 hours I'll be at 152.

tre9er 08-10-2012 03:15 AM

Bump

passedpawn 08-10-2012 03:26 AM

Not as catchy as you anticipated, was it ;)

Hard evidence at Kai Troester's very excellent site. Spend a work day and look around there. Loads of buried treasure.

http://braukaiser.com/download/Effec...efficiency.pdf

tre9er 08-10-2012 02:04 PM

Quote:

Originally Posted by passedpawn (Post 4319587)
Not as catchy as you anticipated, was it ;)

Hard evidence at Kai Troester's very excellent site. Spend a work day and look around there. Loads of buried treasure.

http://braukaiser.com/download/Effec...efficiency.pdf

Nope. I rarely even start new posts anymore. I thought this might be a good one though because all of the threads I found were either from pre-2010 and/or went largely unanswered.

I thought it was interesting that the BYO article (IIRC) mentioned the added dryness of the final beer...but then it doesn't make sense to me that there would really be enough enzymatic activity after several hours to keep converting sugars.

Thanks for the link. I'll read-up.

tre9er 08-10-2012 02:28 PM

Quote:

Originally Posted by passedpawn (Post 4319587)
Not as catchy as you anticipated, was it ;)

Hard evidence at Kai Troester's very excellent site. Spend a work day and look around there. Loads of buried treasure.

http://braukaiser.com/download/Effec...efficiency.pdf

What I conclude is that this data is somewhat helpful, but not entirely representative of a large overnight mash in a well-insulated vessel. Our temp drops will be nowhere near as large as Kai's experiments. I expect attenuation to NOT be greatly affected if a relatively high mash temp (say, 156) is used and the temp drop is roughly 1*/hr. The alpha amalayse will have much more time to be active while the betas will be denatured to a greater extent than in Kai's exeriments.

CeJ 08-10-2012 06:40 PM

I mash overnight most of the time mainly because it works out best with my schedule. I use a 10gal igloo cooler and never noticed a difference in the dryness of my recipes.

tre9er 08-10-2012 06:45 PM

Quote:

Originally Posted by CeJ (Post 4320987)
I mash overnight most of the time mainly because it works out best with my schedule. I use a 10gal igloo cooler and never noticed a difference in the dryness of my recipes.

do you increase mash temp at all or stick with original recipe mash temp?

Wynne-R 08-10-2012 09:48 PM

I do it in the oven. I start low and ramp it up over an hour or two and hold it until Iím ready for it. Overnight is fine.

Iíve never used an Igloo, but I donít see why it wouldnít work.

tre9er 08-12-2012 11:20 PM

My report:

Began mash after 11PM, temps at 153. Next morning at 7:00 (after sparge water was nearly at temp) temp was 143. Happy with the minimal loss to ward off nasties.

Efficiency saw a big rise, up to 83% from low 70's with my usual 60m mash.

Next day I was done in 3 hours including all equipment cleaned and put away. I love this method. Will see if FG dries way out or not. I tend to think it won't because temps stay within a degree in the first hour in my MLT. Betting most enzymes were done by 90m.

tre9er 08-12-2012 11:21 PM

I use a 70qt Coleman Extreme cooler for MLT, by the by. Its a "6-day cooler". I had a high water/grist ratio...nearly 2.0


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