Grinder12000
Well-Known Member
All of a sudden time is short and a starter is ready. I can not think of any real problems with mashing and then boiling the next day - am I missing anything?
Your mash will sour. The starches have already been converted to sugar, so any rogue bugs can start chomping away up until you boil. It'd be the same as doing your boil, then not pitching your yeast until the next day. You could put it in the fridge to slow any potential activity I'd guess.
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