Willbrew

Recipes 

Would there be any problem if i left my mash in the tun for a little longer than an hour say 2 hours. I have something i need to take care of and i am going to have to leave my process

Lodovico

Recipes 

It depends on the beer you're making. If you allow the mash to continue dropping, the amount of fermentables will continue to increase because of the enzymes that will become active at the lower end of mash temps.

You also don't want to let it sit TOO long, or you start to extract tannins and off flavors from the grain. So if you're starting at 154 for a stout for instance, if you let it sit for two hours, you aren't going to get the body and mash profile for a stout if the temp drops down to 148 over the course of a couple of hours. Does that make sense?

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Lodovico Brewing Co.




On Draft: Mild
On Draft: IPA
On Draft: Belgian Pale Ale
In Bottle: Brett Porter
In Bottle: Flanders Red
In Bottle: Oud Bruin
Fermentor: Biere De Garde
Fermentor: Belgian Amber Ale

cuttsjp

Recipes 

That's not a problem at all. A lot of brewers (myself included) will set the mash and stabilize the temperature, then do whatever errands need to be done for a few hours (even do a full work day!) while the mash sits. If anything, it allows for more time for conversion to happen, which can only really be a positive thing. Happy brewing!

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Read my homebrew blog!
Fermenting: Sea Symphony American Barleywine, Smokey the Amber
Aging/Conditioning: Figgy Pudding Ale
On tap: Scarlet the Galway Girl Irish Red, Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph the Partigyle Bitter
On Deck: 1839 Westminster Porter, Golden Gate CaliCommon, Autumnal Saison
Relax, don't worry, have a homebrew.

Willbrew

Recipes 

Thanks alot that makes me feel alot better.
I was pretty concerned when i had to leave
so abruptly. Now im back and ready to collect the fruits of my labor. Thanks again

kappclark

Recipes 

Some folks mash overnight. As long as the temp doesn't drop too much, I would not worry...

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Bill Clark
Windham, VT

cuttsjp

Recipes 

Exactly.

__________________
Read my homebrew blog!
Fermenting: Sea Symphony American Barleywine, Smokey the Amber
Aging/Conditioning: Figgy Pudding Ale
On tap: Scarlet the Galway Girl Irish Red, Limerick Session Stout, Junior/Senior Amarillo RyePA, Ralph the Partigyle Bitter
On Deck: 1839 Westminster Porter, Golden Gate CaliCommon, Autumnal Saison
Relax, don't worry, have a homebrew.

Malticulous

Recipes 

I heard Bud Light is mashed for more than three hours.