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Old 05-22-2008, 05:17 PM   #1
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Default mash one day, brew next day?

Hey everyone,

Thinking about getting into the AG-ing. I can only brew at night when kids are asleep and have 3-4 hours before I'm really tired. Would I be able to do a good AG beer if I mash on one night, then boil the following night?

Many thanks,



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Old 05-22-2008, 05:55 PM   #2
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As long as it doesn't sit for more than a day, you will be ok.

The longer you let it sit, the more nasties will take hold. And even though your boil will kill them, you will still be drinking them (yuck!!).



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Old 05-22-2008, 05:57 PM   #3
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Thanks for your reponse.

Will the nasties take hold even if I seal them into my fermenters for a few days with airlocks etc? You're probably right though.

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Old 05-22-2008, 06:12 PM   #4
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I have heard of this being done and i'm interested as well. I think the problem with keeping it is that the grains have bacteria on them and the boil is what kills them off, so if you just mash and drain your runnings you are letting those bacteria start to eat the sugars and give off sour flavors. Also you will have a beer that is going to ferment quite dry as you will essentially have a really long mash.

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Old 05-22-2008, 06:14 PM   #5
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I've mashed overnight with success....something to think about

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Old 05-22-2008, 06:20 PM   #6
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Quote:
Originally Posted by Alamo_Beer View Post
I've mashed overnight with success....something to think about
Yes, this is actually a fairly common practice. If you have good temp control on your MLT, then maybe you will want to give this a try.

However, like I said earlier, personally I would not let it sit more than a day.
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Old 05-22-2008, 06:22 PM   #7
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Oh yeah I'm talkin like 8hrs....

Maybe you could get the mash going when you get home then brew like normal at night when the kids are asleep?

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Old 05-22-2008, 06:34 PM   #8
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Mash temps will not kill lactobacillus, but it will significantly hinder their growth. You might get a little sourness but not as much as if you were making a sour mash.

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Old 05-22-2008, 06:52 PM   #9
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The best method I have found is to lauter and sparge first, bring your wort temp to 170 °F and hold for app 15 minutes to expire the lactobacillus, etc. Cover it and leave it until the next day when you are ready to boil.

If you hold the mash overnight, you are working against the clock. Once that mash drops to 130 °F (and below) look out, your pH reduction is going to happen like lightning.

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Old 05-22-2008, 07:44 PM   #10
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Thanks everyone.

Yes, I agree that pasteurizing at 170 is the way to go. Very nice solution! Maybe I'll start doing 10 gallon batches to really maximize my brewing sessions!

Thanks again.



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