You will end up with about a gallon or so of "sugary barley tea" (wort) that is just dieing for something to consume it, like germs for instance. Unless you pasteurize it some how and store it properly, it will not keep over night. It is most likely to pick up some sort of infection, and will lead to bad flavors. The only thing that I can think of is for you to steep, boil, and put it into the fridge. But then, the next day, during your time crunch brew, you'll have to heat up a gallon or so of wort from 40 degrees. ....you really cant stand for your brew to take an extra 30 minutes to steep the grain?