Electric Brewing Supply 30A BCS Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Overnight mash
Reply
 
LinkBack Thread Tools
Old 03-04-2007, 12:09 AM   #1
djamwolfe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Kinda by the thumb ;)
Posts: 71
Default Overnight mash

Ive heard of overnight mashing somewhere here before but I cant find anything with searching.... I'm doing the oatmeal stout HERE and wouldn't mind starting it tonight and sparging and boiling tomorrow morning. Do I have to raise the temp of the mash back up before I sparge? Or will the temp sty up overnight?

FYI - I use one of those 5 gal. Igloo "maxcool" water coolers for my mash/lauter tun.

__________________
Primary1: Oberon ClonePrimary2: E
Secondary1: Wildberry ShirazSecondary2: Empty
Kegged:
MMMMM Koelsh
SNPA Clone
Bastard Wheat
Choco Oatmeal Stout
Getting Ready:
Steam Beer
djamwolfe is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:13 AM   #2
Sean
Feedback Score: 0 reviews
 
Sean's Avatar
Recipes 
 
Join Date: May 2006
Location: Sandhills of NC
Posts: 1,265
Liked 9 Times on 9 Posts
Likes Given: 33

Default

I think it will turn sour overnight.
Search sour beer.

__________________
Sean is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:16 AM   #3
AleHole
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Seattle
Posts: 339
Liked 5 Times on 1 Posts

Default

I don't know about letting your mash sit overnight. I have heard of people making their wort the night before then refrigerating it and then boiling and adding hops the next day to save time. Although that may have been for a partial mash.

__________________
AleHole is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:30 AM   #4
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

People do it with good results, at least I've seen plenty of anecdotal evidence of such; but I've never done it. It would be a great time saver in terms of splitting a day.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:45 AM   #5
AleHole
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Seattle
Posts: 339
Liked 5 Times on 1 Posts

Default

Quote:
Originally Posted by Baron von BeeGee
People do it with good results, at least I've seen plenty of anecdotal evidence of such; but I've never done it. It would be a great time saver in terms of splitting a day.
Arey you talking about making the mash the day before boiling or letting the mash sit overnight?
__________________
AleHole is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:47 AM   #6
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

Quote:
Originally Posted by AleHole
Arey you talking about making the mash the day before boiling or letting the mash sit overnight?
Doughing in the night before and letting the mash sit overnight. What I've read reports of people doing is mashing in the night before, going to work the next day, and then running off and boiling after work. Apparently it works, though I would be suspicious of souring as you mentioned. I'm pretty sure most people wrap blankets/sleeping bags around their coolers to insulate as much as possible.
__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 03:27 AM   #7
Glibbidy
Feedback Score: 0 reviews
 
Glibbidy's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Sunny Southern Vermont
Posts: 2,399
Liked 12 Times on 11 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Baron von BeeGee
Doughing in the night before and letting the mash sit overnight. What I've read reports of people doing is mashing in the night before, going to work the next day, and then running off and boiling after work. Apparently it works, though I would be suspicious of souring as you mentioned. I'm pretty sure most people wrap blankets/sleeping bags around their coolers to insulate as much as possible.
This seems highly suspect to me. Most all modified modern malts will convert in 60 minutes or less. Why wait....for sour beer? I would like to sample a homebrew made this way.
__________________
Glibbidy is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 11:57 AM   #8
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 16 Times on 15 Posts

Default

Quote:
Originally Posted by Glibbidy
This seems highly suspect to me. Most all modified modern malts will convert in 60 minutes or less. Why wait....for sour beer? I would like to sample a homebrew made this way.
The reason for waiting is simply a time constraint...a lot of people (well, probably not a lot, but some!) don't have 4-5 hrs to devote to an all-grain batch. By mashing in the night before you have two sessions of 2-2.5hrs counting setup and cleanup.

Like I say, I've never tried it, just read anecdotal accounts of people doing it with good results and no souring.

__________________
Baron von BeeGee is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2007, 12:35 PM   #9
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

Fwiw, I have soured mash on purpose for one of my ales. You need to keep it fairly warm to get good results (good here being sour ). If your tun stays above 130 you are going to sour your mash but the degree of sourness will most likely hit at the low edge of sourness. In other words it will not be pungent, at least in my experience. What I would suggest is, take about 1 lb of grain and hit it with your strike temperature and put it in a small water cooler overnight and see what you get. Concentrations of Lactobacillus on the grain will vary so you may not get consistency from batch to batch in terms of a 24 hr period development. One other approach you might want to try, this is a brainstorm I had would be to quickly rinse your grain before crushing. This would hopefully result in fairly low concentrations of the souring bacteria....but it is just a brainstorm. The only problem is this might introduce problems with the crush.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2007, 10:44 AM   #10
djamwolfe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Location: Kinda by the thumb ;)
Posts: 71
Default

thanks everyone or the replies --- I was only thinking this so SWMBO doesnt complain that im brewing all day. I think I may try this in the future as I see no harm leaving the mash at 152 for an extended period of time.
Just curious about the souring, is that created by lacto or some other bacteria? If so wouldn't that be avoided by keeping the mash temps up?
Thanks again

__________________
Primary1: Oberon ClonePrimary2: E
Secondary1: Wildberry ShirazSecondary2: Empty
Kegged:
MMMMM Koelsh
SNPA Clone
Bastard Wheat
Choco Oatmeal Stout
Getting Ready:
Steam Beer
djamwolfe is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Overnight Mashing illin8 All Grain & Partial Mash Brewing 29 01-29-2013 07:02 PM
Overnight Mash Enhoffer-Knopfe Beginners Beer Brewing Forum 13 08-29-2009 01:39 PM
my fermentation hit 90 overnight dsdrake219 General Techniques 9 08-06-2009 01:37 AM
Leaving mash overnight... Ridemywideglide All Grain & Partial Mash Brewing 8 03-29-2009 12:59 PM
Overnight Mash Donthoseme All Grain & Partial Mash Brewing 6 01-03-2009 03:21 PM