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Old 08-16-2012, 08:55 PM   #1
May 2011
Dublin, Meath
Posts: 221
Liked 9 Times on 6 Posts

Hi, in my efforts to make brewing more family friendly I've taken to overnight mashing. I BIAB, so I dough in, lag and do mashout when I get up, usually no more than 8 or 9 hours. I know that mashout stops conversion but I've no idea why this matters. Can anyone explain to me what effect this has on the wort?



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Old 08-16-2012, 08:58 PM   #2
tre9er's Avatar
Jan 2012
Lincoln, NE
Posts: 4,371
Liked 242 Times on 197 Posts

Your conversion is done long before you wake up. Mashout isn't necessary although higher temps may help rinse more sugar from the grain due to viscosity. I did an overnight mash last weekend. If you're holding the temp for long enough, there is really nil effect on the fermentability. The enzymes are done by the time the temp drops appreciably.
Den Faaborg Bryggeri

Originally Posted by davekippen View Post
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!

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