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Old 03-06-2012, 10:07 PM   #1
Martin30R
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Feb 2012
, OH
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Out of curiosity, could you perform the mash on a Friday ... store the wort overnight somehow, and then perform the boil on Saturday? There are times when I want to brew but I don't have the full 6 hours available in one time slot, thought I do have it available if split into 2 chunks across 2 days.

I'm not really seriously considering this, though I am curious what people think.

Let me know!

 
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Old 03-06-2012, 10:17 PM   #2
Stauffbier
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I'm thinking it would be no problem. I would want to refrigerate it if possible, but if not It would likely be ok since you're going to boil it anyway...
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Old 03-06-2012, 10:19 PM   #3
BeerEagle
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Yup, I do this all the time. Keep the wort in sealed container but never more than overnight.
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Old 03-06-2012, 10:27 PM   #4
ChillWill
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Make sure you mash out before hand to stop enzymes working over night (or get it chilled quickly).

 
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Old 03-06-2012, 10:57 PM   #5
snevey
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Obviously make sure you are very sanitary in your processes. Even though you'll boil the wort the next day, you wouldn't want anything to take hold of that sweet, delicious, sugary wort.

 
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Old 03-07-2012, 02:23 PM   #6
Martin30R
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Feb 2012
, OH
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Everything people have said here makes complete sense to me. Thanks for the input!

 
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Old 03-07-2012, 02:37 PM   #7
oakbarn
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Had the same thought, but is not malt extract just boiled down wort. You could heat Wort to boiling and then put away just to sanitize. We were thinking of doing this and freezing for later use. I may try a 5 Gallon batch just for an experiment on frozen wort.
Mash, Boil, Freeze -> Boil, Cool, Ferment.

 
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Old 03-07-2012, 02:47 PM   #8
Dynachrome
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It works. I do this occasionally.
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Old 03-07-2012, 03:44 PM   #9
tinman1
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Dec 2011
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I dod a soured cali common last year. Drew off 6 gallons from MT. Took 4 gallons and put in sanitized carboy and refridgerated. Other 2 gallons I pitched about 8 oz of wheat malt on top, covered and let sour for about 6 days. Then I reintroduced the 2 worts back in the boilpot and did a regular brew from there. The refridgerated wort was just fine- and most of the proteins had settled out preboil. Made an excellent beer. So, yes you can do what you posted. Also, there is a brewery (Granite City) in Indianapolis that has it's wort trucked in from Iowa, then does their boil.

 
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Old 08-06-2015, 01:17 PM   #10
chrisjpryor
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Feb 2015
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I realise this is an old thread but it fits in with my question: I plan on brewing a wee heavy and I want to boil the first runnings down to a thick syrup before adding it back to the rest of the wort for the main boil. The problem I have is that I only have 1 pot large enough to boil 2 gallons to a syrup, and that is my main brew kettle. So my idea is this: After doing a mashout to stop conversion, I would drain the first runnings into the kettle to do the reduction boil, and drain the rest of the runnings into a cooler to keep warm. Once the first runnings have reduced to a syrup I would then transfer the wort from the cooler into the kettle for the main boil. Are there any downsides to keeping the hot wort in the cooler for an hour or 2? DMS comes to mind, but would it not all boil off after a 2 hour boil anyway?

Reason: typo

 
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