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Old 03-13-2009, 04:46 PM   #11
conpewter's Avatar
Nov 2007
East Dundee, Illinois
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Originally Posted by nomadjanet View Post
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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Old 03-13-2009, 04:48 PM   #12
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May 2006
Adams, MA
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I might be worried about overattenuation with a super-long mash, especially if your target mash temp is on the low side. I've dried out beers by mashing for 90 minutes instead of 60, if all of your enzymes are not denatured it seems likely that you could end up with a slightly more-attenuated product if you mashed overnight.
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Old 03-13-2009, 05:56 PM   #13
Nov 2008
Posts: 51

I might give it a try and see what happens. I plan on brewing a Pils, Hefe-Weis and an IPA. Any suggestions on which one might handle an overnight mash better?

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Old 08-29-2009, 01:39 PM   #14
Apr 2009
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I used to do this all the time, ie

Day 1: mash
Day 2: mash out, sparge, boil and leave overnight to cool
Day 3: pour into fermentor and add yeast

The advantage, of course, is that you do not have to spend a whole day brewing.

I've a 1970's book here that I'm trying find (not the Dave Line book) that says something like:

An overnight mash, if anything, is better.

Of course, that was in the days when the preferred method of adding yeast was to float it on a piece of toast in the wort.


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