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Old 10-17-2012, 12:48 AM   #1
BlackPriest
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Hello HBT, I'm proud to be making my first post on this excellent site.

Im a newby, about to start my 4 th all grain batch tomorrow, a nut brown ale. The question I have is that I will have to split the time due to a family commitment. I am wondering if there is any negative to doing the mash, sparging ect and then just letting the wort sit for an hour of so before boiling it? My logic says no, but my logic is uniformed and inexperienced lol. And advise, should I do it,or wait till another day when I can do it all together?

Thanks all, I've been reading a bunch here and happy to start contributing.

Cheers

 
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Old 10-17-2012, 01:16 AM   #2
deepcdan99
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I have never done it myself but have herd of people mashing and doing the boil a day later. http://www.homebrewtalk.com/f14/lett...rnight-127806/

 
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Old 10-17-2012, 01:31 AM   #3
Mr_Pear
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I've mashed all day while at work and came home sparged and then boiled with no ill effects.

 
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Old 10-17-2012, 01:33 AM   #4
BlackPriest
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Okay sounds good. Unless anyone else chimes in saying bad idea, I'll go ahead. Thanks for the advise guys

 
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Old 10-17-2012, 01:34 AM   #5
deepcdan99
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Good luck, and welcome to HBT

 
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Old 10-17-2012, 01:36 AM   #6
MedicMang
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I know of a couple people that mash at night and brew in the morning after their kids leave for school. Or whenever. You're going to boil away any nasties that try and get in.

 
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Old 10-17-2012, 01:42 AM   #7
deepcdan99
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Another note...people that have a stuck mash for whatever reason, can be draining their mush tuns for well over an hour from what I have herd/seen.

 
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Old 10-17-2012, 02:45 AM   #8
danielbt
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One thing to note is that enzymatic action continues to occur, which will make your mash more fermentable the longer it sits. If you're brewing a stout, you may not want that.

 
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Old 10-17-2012, 03:40 AM   #9
billl
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I guess you need to define what you would consider a negative impact. A longer mash will ensure maximum conversion. You will also go through a range of decreasing temps and that will increase fermentability. For some styles, that might be a big plus. If you are brewing a Mild, that might not be what you are looking for.

 
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Old 10-17-2012, 04:32 AM   #10
BlackPriest
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Thanks all for the replies,

Maybe I didn't explain correctly, what I was planning on doing is mashing, then sparging, draining everything into the boil kettle and then leave it in there for an hour or two before boiling.

I assume there will be no problem with that based on what has been said in the comments?

 
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