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Old 01-11-2013, 02:36 AM   #11
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I've seen a thread on here somewhere before discussing this. If I recall correctly, the poster stated that he mashed at the standard temp and just let it sit for a long time. The insulation kept it near the target temp for the duration.

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Old 01-11-2013, 04:05 AM   #12
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Quote:
Originally Posted by germanmade84
Say for instance u take all your grain put it in your mash tun for 24 hr at 70 degrees, what would the beer turn out to be like?
I understand what you are saying but I am not sure it would work. The enzymes needed for starch conversion are activated at minimum temperatures and deactivated at higher temperatures (at least this is the way I understand it). If this is the case, I would be concerned about not getting the temps high enough to activate the enzymes.

But we would know the answer to this question if you put it to the test. Mark
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Old 01-11-2013, 04:27 AM   #13
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Who wants to bet it was 70 degrees celcius we can't all think he meant his dough in temp. I have done an overnight mash on my stout. 14 months ago. Still a good bottle. I started at top range of 157-158 and lost about 10 to 12 degrees. I do live where it gets very warm in the high desert so that helped that overnight temp outside was 80 degrees.

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Old 01-11-2013, 08:06 AM   #14
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Originally Posted by madcowbrewing View Post
Who wants to bet it was 70 degrees celcius we can't all think he meant his dough in temp.

I thought the same at first but then I re-read the OP and saw that room temperature was specified.
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Old 01-11-2013, 08:12 AM   #15
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I think we're dealing with a simple misunderstanding of what an overnight mash is: not letting grains sit at room temperature but rather insulating them at normal mash temperatures overnight. It works. It's been done by myself and many other brewers. Temperature drops might result in dry beers. Expect a ~10 degree (fahrenheit) drop over eight hours.

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Old 01-12-2013, 12:44 AM   #16
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But the conversion happens before the drop in temp, right? Basically keeping it warm after the conversion at the right temp for bacteria to grow? Also, there's a max potential, so once you extract it all (100% efficiency) nothing else happens.

But definitely not going to work doing it all at room temp.

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Old 01-12-2013, 12:54 AM   #17
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Quote:
Originally Posted by germanmade84 View Post
Has anyone ever considered or better, tryed to do a mash overnight at room temp then went to boil? I think im gonna try it. How does that sound?
Sounds to me like fresh compost juice...yum!
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Old 01-12-2013, 01:02 AM   #18
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Quote:
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Sounds to me like fresh compost juice...yum!
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Old 01-12-2013, 01:10 AM   #19
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This sounds like an interesting idea, but like others have said there wont be any sugars in the resulting wort. Im all for trying this method, for myself even, but not at room temp. Maybe experiment with a pale ale (something with a low grain volume just in case it fails you wont be out much $$). Also a pale might go good with a bit of dryness as a result of dropping mash temp who knows?

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Old 01-12-2013, 10:31 PM   #20
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Do it! Fill that mash tun full and pile on the sleeping bags!

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