germanmade84
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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?
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?
germanmade84 said: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?
Who wants to bet it was 70 degrees celcius we can't all think he meant his dough in temp.
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!
-Tim said: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?
Larso said:My last 6 or 7 brews were overnight mashes. It's an excellent way of shortening brewday. I dough in for a normal mash temp, say 68C, lag the vessel(I BIAB) and leave overnight. In the morning bring to mashout and pull bag, begin boil. I can lose up to 13/14degC over about 12 hours sometimes. No problems with off flavours, sourness, conversion. Can't see myself ever going back to mash and boil on same day. Do it!!
Are you talking about Celcius? If so, then that would be fine. A little high, but it would convert and make beer. You need to maintain temperature though.
If you're talking Farenheit, then thats a bad bad idea and you would end up with barely tea, possibly sour.
70C calculates out to 158 for a mash temp. Which is high. Not extremely high, but higher than a typical mash temp. I didn't say too high, just a little high.
Ptolemy thought the world was flat. He was Greek/Roman. Columbus & Magellan used a Ptolomaic T & O map. Read the book, Over the Edge of the World. It's about Magellans voyage and the maps he used. Written from the observations of Antonio Pigafetta. Magellans scribe. The people that were around since ancient Greece, that you say, knew the world wasn't flat. Were dead and must have kept the secret to themselves. They must not have let Ptolemy in on their secret. The world was considered flat until Primus Circumventi. After that, the maps drawn by the Greek, Ptolemey, were considered useless. The maps of Prestor John and John Mandeville, showed the world as flat. They too, were skuttled. The Roman Catholic world, assumed the world was flat. From, 1st century Ptolemy, all the way down till Magellan, 1500 years. Magellan never circled the earth, Drake did. Magellan was killed on the way. Yup. It surely, had to be an old wives tail, about everyone thinking the world was flat. I wonder why, the Spaniards and Portuguese, weren't part of the group that knew?
Anyway. Sorry, I got off topic.
The paradigm of a*spherical Earth*was developed inGreek astronomy, beginning with*Pythagoras*(6th century BC), although most*Pre-Socratics*retained the flat Earth model.*Aristotle*accepted the spherical shape of the Earth on empirical grounds around 330 BC, and knowledge of the spherical Earth gradually began to spread beyond the*Hellenistic world*from then on.[5][6][7][8]*The misconception that educated Europeans at the time of*Columbus*believed in a flat Earth, and that his voyages refuted that belief, has been referred to as the*Myth of the Flat Earth.[9]*In 1945, it was listed by the*Historical Association*(ofBritain) as the second of 20 in a pamphlet on common errors in history.
Yes, with no I'll effects at all!noblebrew said:So If I mash in at appropriate temps and insulate the mash tun I can cut time out of my brew day by doing an overnight mash?
I tried this last night/today for the first time. Mashed in at 155F around 12:30AM and woke up at 6:30AM this morning and the mash had only dropped to about 140F. Extract tasted sweet and delicious. Nothing amiss that I could detect. Achieved about 78% brewhouse efficiency which is pretty darn good for me. The best I've ever gotten was 80% and I average 65-70%. This was also the first time I've milled my own grains so that could account for the better efficiency as well.
Thanks OP (and wickman for the link)
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?
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