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Old 01-27-2012, 09:51 PM   #21
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I had a good time reading this. What an adventure brewing. While reading this the overnight mashing sounded cool but the main prob was keeping the temp up. I thought a heated blanket wouldn't stop the temp from going down to far but would slow the process enough to keep so that it could go maybe 12h.

Any thermal experts around???

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Old 01-27-2012, 10:02 PM   #22
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glad to hear it turned out well. sounds like something i'd like to try.

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Old 09-28-2012, 11:05 PM   #23
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Ran out of propane tonight, so will be interesting to see if I'm OK with an overnight mash. Best case a light bodied American Amber Ale? Worse case, compost...

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Old 09-29-2012, 01:38 AM   #24
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Originally Posted by JeffNYC
Ran out of propane tonight, so will be interesting to see if I'm OK with an overnight mash. Best case a light bodied American Amber Ale? Worse case, compost...
Might be a sour mash amber ale if the lacto on the grain starts work over night.
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Old 09-29-2012, 03:11 AM   #25
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Just curious, is this brew having trouble holding its head up? I would imagine a couple hours at ~130 would break down a lot of the body/head proteins and thin it out a lot.

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Old 09-29-2012, 03:26 AM   #26
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Since responding to this post back in January I've done a few overnight mashes. If you mash at about 158F the beer doesn't dry out too bad. As far as bacteria or lacto goes, the danger zone is below 140F. My overnight mash's usually don't drop below 146F after 12 hours, so no worries with souring. Every beer I've made this way turned out great, and I would do it again any day!

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Old 09-29-2012, 12:51 PM   #27
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This morning, well below 140...mash smells...off, but OK. Will continue this morning to see how this ends up. Anyone with experience if it does indeed go sour? Drinkable?

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Old 09-29-2012, 01:09 PM   #28
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This morning, well below 140...mash smells...off, but OK. Will continue this morning to see how this ends up. Anyone with experience if it does indeed go sour? Drinkable?
Yes, drinkable, but not the beer you intended. Boil ASAP to stop lacto from working.
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Old 09-29-2012, 01:11 PM   #29
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I can't answer your question but do report back what you find out. This is one of the more informative threads on overnight mashing and it's a topic I've searched on.

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Old 09-29-2012, 11:08 PM   #30
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Quote:
Originally Posted by JeffNYC View Post
This morning, well below 140...mash smells...off, but OK. Will continue this morning to see how this ends up. Anyone with experience if it does indeed go sour? Drinkable?
How low did the temp drop and for how long? It's probably fine. Boil it and taste the wort. If it's sour you'll taste it! Your MLT must lose a lot of heat if it dropped really low. I always wrap the lid (where it meets with the cooler body) of my cooler with seran wrap, which helps to retain steam thus retaining heat. I also cover it with about 4 blankets.
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