Overnight mash - Page 2 - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Overnight mash

Thread Tools
Old 03-06-2007, 12:34 PM   #11
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts

Originally Posted by djamwolfe
thanks everyone or the replies --- I was only thinking this so SWMBO doesnt complain that im brewing all day. I think I may try this in the future as I see no harm leaving the mash at 152 for an extended period of time.
Just curious about the souring, is that created by lacto or some other bacteria? If so wouldn't that be avoided by keeping the mash temps up?
Thanks again

I believe in general the majority is Lactobacillus, but you always have the opportunity to pick up some other guys like Acetobacter (makes vinegar). The thing is as long as it is pre-boil you're in good shape if you like the sourness. Oh one other thing you could do....rather than mash overnight, why not mash and lauter, put it into a ss vessel and place the whole thing covered somewhere cold. Now this would probably be the best method of avoiding souring as you drop the temperatures. The biggest problem is the warm tun is a nice breeding ground, but get it cold and they get cold feet
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.

Reply With Quote
Old 03-06-2007, 02:13 PM   #12
Willie3's Avatar
Jun 2006
Hackettstown, New Jersey
Posts: 765
Liked 8 Times on 4 Posts

The souring method has been around since the beginning of time. In fact, it is the first method to successfully brewing a beer. Ancient civilizations would dough in and then let the whole thing rest for 1,2 or even 3 days, depending how sour they wanted the beer. Then they would squeeze the dough ball and drain the liquid. They would dring this liquid for medicinal purposes, spiritial rituals or party. This is also the technique (similar) to making Lambic.

So go forward, try it out. You will be pleasantly surprised.

- WW

Reply With Quote
Old 03-06-2007, 04:49 PM   #13
david_42's Avatar
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,599
Liked 158 Times on 148 Posts

The best trick is to add as much extra hot water to the tun at mash out as possible. The extra energy and water mass will reduce temperature loss (not the heat loss, just temperature). As was mentioned 120-130F is the critical point.
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

Reply With Quote
Old 03-06-2007, 07:30 PM   #14
Oct 2006
Kinda by the thumb ;)
Posts: 71

mabye this coming weekend ill give it a try with a simple gain bill -- mabye a wheat or something. We will see what happens.
Primary1: Oberon ClonePrimary2: E
Secondary1: Wildberry ShirazSecondary2: Empty
MMMMM Koelsh
SNPA Clone
Bastard Wheat
Choco Oatmeal Stout
Getting Ready:
Steam Beer

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Overnight Mashing illin8 All Grain & Partial Mash Brewing 29 01-29-2013 08:02 PM
Overnight Mash Enhoffer-Knopfe Beginners Beer Brewing Forum 13 08-29-2009 01:39 PM
my fermentation hit 90 overnight dsdrake219 General Techniques 9 08-06-2009 01:37 AM
Leaving mash overnight... Ridemywideglide All Grain & Partial Mash Brewing 8 03-29-2009 12:59 PM
Overnight Mash Donthoseme All Grain & Partial Mash Brewing 6 01-03-2009 04:21 PM

Forum Jump