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Home Brew Forums > Home Brewing Beer > General Techniques > Drawbacks to a long mash, 8+ hours?
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Old 09-12-2011, 03:02 PM   #1
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Default Drawbacks to a long mash, 8+ hours?

I was planning on brewing when I get home from work tonight and to cut down on time I've contemplated mashing before I go to work and then finishing up when I get home. I have a cooler mash tun so I would guess it would hold temps reasonable well over the day. I'm brewing a cascadian dark ale so I want a relatively dry overall beer. Is this going to end up giving me too dry of a beer with too little body?


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Old 09-12-2011, 03:14 PM   #2
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Unless you have some sort of auto heating setup I see no way of holding a mash for 8 hours above temps that would cause souring. I would put the brew day off until you have the amount of time needed to do it. Things can and will start growing in your mash tun if you let them sit long enough.


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Old 09-12-2011, 03:18 PM   #3
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A lot of folks mash overnight. If you keep the temps up (some folks wrap a sleeping bag around the cooler for extra temp holding, or set it near the waterheater or the furnace to help maintian the temps.)

Permo gives some good info for overnight mashing.

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Originally Posted by permo View Post
I have moved almost exclusively to overnight mashing, it's great. I do however adjust my mash temps up to help create a less fermentable wort in beer that I want some body in. I am using this is a guideline

150 - kolsch, tripel, etc.etc...where the drier the better
153 - IPA, high attenuation desired but not crazy!
155 - standard mash temp for balanced beer
157 - beers where I want less attenuation
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Old 09-12-2011, 03:30 PM   #4
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Perhaps im not insulating enough but I can't see my mas tun holding for 8 hours.
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Old 09-12-2011, 03:37 PM   #5
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Quote:
Originally Posted by FuelshopMcgee View Post
Perhaps im not insulating enough but I can't see my mas tun holding for 8 hours.
In most of the threads discussing this where folks have done it and measured the temp loss it's been only a few degrees.

But that's why wrapping them, putting it near a heat source or even setting them on an electric heating pad or blanket would greatly help even the cheapest cooler.
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Old 09-12-2011, 03:49 PM   #6
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I'm thinking its been damn near 100 in my garage during the day so I'll let it sit wrapped in a blanket or sleeping back til tonight. Hmmm its the round cooler type and usually maintains temps really well. I think Ill give it a shot and see how it goes. Thanks for the info Revvy.
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Old 09-12-2011, 05:30 PM   #7
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Mash sitting at 153 degrees and wrapped in a sleeping bag. Now time for work and then we'll see how well the temp holds during the day!
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Old 09-12-2011, 07:45 PM   #8
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Quote:
Originally Posted by Mr_Pear View Post
Mash sitting at 153 degrees and wrapped in a sleeping bag. Now time for work and then we'll see how well the temp holds during the day!
I overnight mash all the time. You are in for an increase in efficiency and a very dry cascadian dark ale.
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Old 09-12-2011, 07:57 PM   #9
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I have overnight mashed many of my pilsners, for an ale that you want body to such as this, I would mash in about 158 then have a fair amount of crystal in it to keep the dextrin levels fairly high.
I see you mashed in already, so I am sure its all good.
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Old 09-12-2011, 10:32 PM   #10
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Well dry is good, hopefully its not too dry though. I only have 1/2 lbs of crystal but I also have like 3 lbs of munich so I'm hoping there is some good malt sweetness in there.


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