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Old 03-28-2009, 04:04 AM   #1
Ridemywideglide
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Oct 2007
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After toying with the "clay-roller" grain mill, It's now too late to boil and all tonight.. Question is, is it better to leave the mash overnight, or collect the runnings in my pot and leave that overnight????
Kids have track at 6am and I just can't go until 2am brewing tonight.


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Old 03-28-2009, 04:10 AM   #2
Blender
 
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I would suspect it will sour if left overnight. If I had to choose I would mash it and boil the next day.


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Old 03-28-2009, 04:18 AM   #3
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Like what blender said, It will be sour. I left my tun full one night because I got done brewing late and didn't want to clean it. I got up in the morning opened the lid and the stench almost knocked me off my feet.
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Old 03-28-2009, 04:22 AM   #4
Ridemywideglide
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Ok... Off to sparge then..

Thanks
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Old 03-28-2009, 12:14 PM   #5
Orangevango
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It will sour if you let it sit at the temperature range where thermophilic bacteria can thrive weather you lauter it or leave it on the husks. It is already infected with lacto, lautering is not gonna change that. It would be better to leave it in a tightly sealed Mash tun where It may stay too hot for them... But thats just me.

 
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Old 03-29-2009, 12:47 AM   #6
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Once you start to brew you have to finish the job otherwise the bacteria will take over.
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Old 03-29-2009, 12:58 AM   #7
eschatz
 
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Yeah, this is not good. They always say that you can pretty much do anything and you'll make good beer. I think this might be one of those exceptions.
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Old 03-29-2009, 03:24 AM   #8
Ridemywideglide
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Well I've read several posts here about guys doing the same, I just didn't know where to leave it for the night. I boiled today, smelled fine, tastes fine, and my gravity was actually spot-on for once.

We'll see in a few weeks, but I think it's gonna make it...
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On deck: BM's Centennial Blonde

Bottled: Nada damn thing... :)

 
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Old 03-29-2009, 12:59 PM   #9
woodenbuick
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Mar 2009
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I am just finishing a batch I mashed last night and let it sit.

Smelled fine to me, we will see how it tastes in a few weeks.



 
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