How Long is Wort Fresh? (ie. Mash, Refrig, & Boil Later) - Home Brew Forums

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Old 11-02-2009, 06:57 PM   #1
Doc Robinson
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Say I mash and sparge tonight to collect my wort in my brew kettle. Can I cover the kettle, refrigerate it, and do my boil in 24/48 hours? Does the sweet wort go bad?

 
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Old 11-02-2009, 07:02 PM   #2
The Pol
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Man, that is tough, it is FULL of bacteria before you boil it. You would run a huge risk of souring the wort Id think, even cooled.

 
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Old 11-02-2009, 08:20 PM   #3
jeremyx
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I do it all the time and so do a bunch of others here...you'll be fine. It won't go sour that quick and you'll be boiling it for an hour at least soon enough.

 
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Old 11-02-2009, 08:29 PM   #4
The Pol
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Okay, good... I understand that the boil will kill tha lacto, but they get 48 hours to live in the wort. Mashes go sour very quickly... good to hear the cooling inhibits it.

 
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Old 11-02-2009, 08:30 PM   #5
shecky
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I've done it a couple of times without issue, but I've never gone more than 14 hours between collecting and starting the boil. You might try bringing the runnings up close to a boil to kill the bacteria before turning in for the night.

 
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Old 11-02-2009, 08:35 PM   #6
Doc Robinson
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Quote:
Originally Posted by shecky View Post
I've done it a couple of times without issue, but I've never gone more than 14 hours between collecting and starting the boil. You might try bringing the runnings up close to a boil to kill the bacteria before turning in for the night.
Yes sir. That sounds like a fine idea. But then do I have to worry about hot-side aeration on the cooling?

 
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Old 11-02-2009, 08:38 PM   #7
The Pol
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HSA is a myth

 
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Old 11-02-2009, 08:39 PM   #8
Doc Robinson
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Quote:
Originally Posted by The Pol View Post
HSA is a myth
Haha...that's what I hear.

 
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Old 11-02-2009, 08:39 PM   #9
shecky
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Quote:
Originally Posted by DocRobinson View Post
Yes sir. That sounds like a fine idea. But then do I have to worry about hot-side aeration on the cooling?
You'll get differing opinions on that, but I believe the consensus round here is that HSA is the bogey-man of homebrewing. I've not experienced it under this scenario, or any other for that matter.

EDIT: And The Pol beats me to it. Figures, I offer some help and I'm a day late and a dollar short.

 
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Old 11-02-2009, 11:39 PM   #10
Bobby_M
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My biggest con to the plan is the energy waste. Heating to 150, then cooling, then heating from 38 to 212.
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