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Old 08-16-2012, 08:55 PM   #1
Larso
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May 2011
Dublin, Meath
Posts: 221
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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?

Thanks

L



 
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Old 08-16-2012, 08:58 PM   #2
tre9er
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Jan 2012
Lincoln, NE
Posts: 4,369
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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.
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