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Old 04-05-2009, 06:04 PM   #1
illin8
 
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OK...so I tried something different last night/today brewing Biermuncher's Centennial Blonde. I mashed in last night at around midnight and then went to bed. I woke up at 6:10 and started heating the sparge water, made coffee, got some stuff together and then mashed out and proceeded as normal. It worked out pretty well, after clean-up and having every thing done I was done around 10:30 am...I'd be quicker if I didn't have a tiny basement w/ stuff everywhere (no shed or garage and only 1/2 basement - I need more room!).

Anyone see anything wrong with doing it this way or anything to be concerned about?
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Old 04-05-2009, 06:12 PM   #2
Jolly McStanson
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I bet your beer is going to very dry. You may get a little sour going on. When iv left my cooler full of spent grains over night, it got a little funky smelling. Bacteria love sweet wort.

In your case, ones you boil the wort, your golden. You may discover a new recipe.
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Old 04-05-2009, 07:58 PM   #3
david_42
 
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If the temperature gets too low (below 120F), the mash might sour and boiling will not get rid of sour.
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Old 04-05-2009, 08:24 PM   #4
illin8
 
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By the time I drained first runnings, temps were in the mid 130s...hopefully souring wont be a problem.
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South County Brewing Co.
Primaries 1 & 2: Apfelwein
Primary 3: EdWort's Haus Pale Ale
Bottle Conditioning: AHS Oktoberfest, Biermuncher's Centennial Blonde

On deck: Nothing (recently moved/working on the laundry list)

Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
Love is not a pink heart on a Hallmark card. It is a curse on mankind in which the male of the species must continually struggle to gain his own happiness by means of satiating the batcrap crazy stupid whims of the lady with the snaky hair.

 
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Old 04-05-2009, 08:27 PM   #5
eschatz
 
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I've never left my mash over night but I have left my spent grains for a day or two because I was lazy. Spent grains sour really quickly and end up smelling like dead horse balls.
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Old 04-05-2009, 11:45 PM   #6
babalu87
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Feb 2008
Middleborough, MA
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I've done it a bunch of times.
Some recipe tweaking (CaraPils is your friend) and I have been very happy with the results.
I wrap my cooler up in a sleeping bag and my temps are always in the 140's in the morning.

Works really well with my house bitter

 
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Old 04-06-2009, 07:28 AM   #7
killian
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I would be worried about souring the mash. you might want to mash out and run off and boil the next day, just a thought.
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Old 04-06-2009, 07:53 AM   #8
KYB
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Quote:
Originally Posted by eschatz View Post
I've never left my mash over night but I have left my spent grains for a day or two because I was lazy. Spent grains sour really quickly and end up smelling like dead horse balls.
Indeed... Nasty. I had to rinse my cooler very well to get that smell out.

 
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Old 04-06-2009, 01:04 PM   #9
illin8
 
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I don't get it...if the cooler is sealed up and holding temps well, the majority of the conversion will occur within the first hour or two at desired mash temp. The sustained temps will pastuerize any 'bad' things in the cooler during that time. How could it sour? I mashed in around midnight, got up at 6 am, fired up the sparge water and waited. When the batch water was close to temp I started vorlaufing and running off at around 7, so that would be 7 hours and the temp of the mash was around 135*. I double batch sparged with 190* water to compensate for the lower mash temp during runoff...maybe increase tannin extraction but for such a short contact time with the mash and the lower temps during runoff I figured it should be minimal.

After reading other posts on this and other boards I thought it would be ok as long as the temps didn't get below 120*...even if the temp dropped below 150* after 2 hours the majority, if not all, of the conversion should have taken place. It didn't smell sour or bad during runoff. Ah well...time will tell I guess.
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South County Brewing Co.
Primaries 1 & 2: Apfelwein
Primary 3: EdWort's Haus Pale Ale
Bottle Conditioning: AHS Oktoberfest, Biermuncher's Centennial Blonde

On deck: Nothing (recently moved/working on the laundry list)

Quote:
Originally Posted by Laughing_Gnome_Invisible View Post
Love is not a pink heart on a Hallmark card. It is a curse on mankind in which the male of the species must continually struggle to gain his own happiness by means of satiating the batcrap crazy stupid whims of the lady with the snaky hair.

 
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Old 04-09-2009, 04:11 AM   #10
cimirie
 
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I'm no expert at prolonged mashing, but I suspect the above comments are right - if you're wort was insulated and didn't drop below 140 or so, you should be OK. My question is, what advantage is there to mashing overnight for so long? From my relatively green perspective, the potential cons would prevent me from trying it. Is there a reason?
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