Hoppus_Poppatopolis
Well-Known Member
Can it be done? As in, mash Friday night and boil Saturday afternoon? I'm always looking for innovative ways to keep LOML happy.
What I would do if I wanted to brew in split shifts is sparge all the wort to the kettle. Heat the wort up to 200 or so to kill off all the lacto bugs that are in the grain...then the wort will sit. There are lots of bugs in fresh wort that left to sit will begin to sour. If the wort is pastuerised (sp?) it will sit longer w/out change.
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