Day 1 Mash - Day 2 Boil?

chachi · Jul 1, 2008

I am confident this has been asked/discussed before. I have some grains that I prepared for mashing two days ago and I was planning on mashing them tonight after work, then doing the boil tomorrow after work. I figured since I am boiling everything tomorrow, there should be no problem. Anyone use this technique?

WortMonger · Jul 1, 2008

You might get a lot of Lactic Acid Bacteria. The next day after I brew I clean, and sometimes my mash smells like LAB.

chachi · Jul 1, 2008

wouldn't that boil off?

WortMonger · Jul 1, 2008

I would think it would still be a flavor element.

chachi · Jul 2, 2008

aww, I said screw it. Just finished. Not bad 4 hours start to cleaned up.

BlindLemonLars · Jul 2, 2008

chachi said:
Not bad 4 hours start to cleaned up.

That's not bad at all, it's usually more like six by the time I get everything cleaned and stow away. Assuming I don't just leave it out for "next time."

EvilTOJ · Jul 2, 2008

Oh yea, if you leave the mash overnight it'll turn sour because of the lactobaccilus that lives on grain husks. I once left the grains in the mashtun overnight because I was lazy and the next morning.... the horror....

WortMonger · Jul 2, 2008

Yep, I have been there and smelled that vomitous mixture of spent grain and dead body effervescing when I remove the lid of my mash tun the next day, lol. Might be good technique for a Berliner Weisse though.

Day 1 Mash - Day 2 Boil?

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Day 1 Mash - Day 2 Boil?

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