Originally Posted by nomadjanet
After the temp drops below 140% you have approx 2 hours before spoilage of the grain & wort starts. So if you maintain temp of 1405 till 4 AM & it starts falling off & you get up and handle the brew before 6AM you have avoided any loss in potential. The longer the tun sits below 140% the greater the potential spoilage and/or loss would be.
My cooler mash tun doesn't even drop 1 degree in an hour, especially if I do a 10 gallon batch ( so it is almost full). I think if you mashed at 150 not only would you kill a lot of the lacto to start with, but it wouldn't get to 140 for 10 hours, plenty of time to wake up on a Saturday and start brewing
I've not tried an overnight mash yet, a lot of my styles have too much body to try doing it.
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