overnight mashing - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > overnight mashing

Reply
 
Thread Tools
Old 01-11-2013, 03:36 AM   #11
mpride1911
HBT_LIFETIMESUPPORTER.png
 
mpride1911's Avatar
Recipes 
 
Sep 2012
Deferiet, NY
Posts: 438
Liked 133 Times on 93 Posts


I've seen a thread on here somewhere before discussing this. If I recall correctly, the poster stated that he mashed at the standard temp and just let it sit for a long time. The insulation kept it near the target temp for the duration.

 
Reply With Quote
Old 01-11-2013, 05:05 AM   #12
LuiInIdaho
HBT_LIFETIMESUPPORTER.png
 
LuiInIdaho's Avatar
Recipes 
 
Feb 2011
Ponderay, Idaho
Posts: 439
Liked 29 Times on 23 Posts


Quote:
Originally Posted by germanmade84
Say for instance u take all your grain put it in your mash tun for 24 hr at 70 degrees, what would the beer turn out to be like?
I understand what you are saying but I am not sure it would work. The enzymes needed for starch conversion are activated at minimum temperatures and deactivated at higher temperatures (at least this is the way I understand it). If this is the case, I would be concerned about not getting the temps high enough to activate the enzymes.

But we would know the answer to this question if you put it to the test. Mark

 
Reply With Quote
Old 01-11-2013, 05:27 AM   #13
madcowbrewing
Recipes 
 
Jul 2012
Posts: 206
Liked 34 Times on 30 Posts


Who wants to bet it was 70 degrees celcius we can't all think he meant his dough in temp. I have done an overnight mash on my stout. 14 months ago. Still a good bottle. I started at top range of 157-158 and lost about 10 to 12 degrees. I do live where it gets very warm in the high desert so that helped that overnight temp outside was 80 degrees.
__________________
Brewing up great beer since 2002.

MadCow Brewing Co.
Mad about brewing, and that's no bull!

http://www.madcowbrewing.com

 
Reply With Quote
Old 01-11-2013, 09:06 AM   #14
Ogri
 
Ogri's Avatar
Recipes 
 
Sep 2011
Osaka, Japan
Posts: 830
Liked 76 Times on 71 Posts


Quote:
Originally Posted by madcowbrewing View Post
Who wants to bet it was 70 degrees celcius we can't all think he meant his dough in temp.

I thought the same at first but then I re-read the OP and saw that room temperature was specified.

 
Reply With Quote
Old 01-11-2013, 09:12 AM   #15
bigbeergeek
Recipes 
 
Sep 2008
Visalia, CA
Posts: 4,089
Liked 122 Times on 100 Posts


I think we're dealing with a simple misunderstanding of what an overnight mash is: not letting grains sit at room temperature but rather insulating them at normal mash temperatures overnight. It works. It's been done by myself and many other brewers. Temperature drops might result in dry beers. Expect a ~10 degree (fahrenheit) drop over eight hours.
__________________
"Good people drink good beer." -HST

 
Reply With Quote
Old 01-12-2013, 01:44 AM   #16
ericbw
Recipes 
 
Dec 2012
Posts: 2,331
Liked 561 Times on 339 Posts


But the conversion happens before the drop in temp, right? Basically keeping it warm after the conversion at the right temp for bacteria to grow? Also, there's a max potential, so once you extract it all (100% efficiency) nothing else happens.

But definitely not going to work doing it all at room temp.
__________________
www.thejewelofthemidwest.com

 
Reply With Quote
Old 01-12-2013, 01:54 AM   #17
wilserbrewer
BIAB Expert Tailor
HBT_SPONSOR.png
 
wilserbrewer's Avatar
Recipes 
 
May 2007
Jersey Shore, Jersey
Posts: 9,526
Liked 1360 Times on 1045 Posts


Quote:
Originally Posted by germanmade84 View Post
Has anyone ever considered or better, tryed to do a mash overnight at room temp then went to boil? I think im gonna try it. How does that sound?
Sounds to me like fresh compost juice...yum!

Proboscidea Likes This 
Reply With Quote
Old 01-12-2013, 02:02 AM   #18
Tiroux
Recipes 
 
Sep 2012
Thurso, Québec
Posts: 470
Liked 10 Times on 8 Posts


Quote:
Originally Posted by wilserbrewer View Post
Sounds to me like fresh compost juice...yum!

 
Reply With Quote
Old 01-12-2013, 02:10 AM   #19
-Tim
Recipes 
 
Dec 2012
Green Bay, Wisconsin
Posts: 3
Liked 1 Times on 1 Posts


This sounds like an interesting idea, but like others have said there wont be any sugars in the resulting wort. Im all for trying this method, for myself even, but not at room temp. Maybe experiment with a pale ale (something with a low grain volume just in case it fails you wont be out much $$). Also a pale might go good with a bit of dryness as a result of dropping mash temp who knows?

 
Reply With Quote
Old 01-12-2013, 11:31 PM   #20
bigbeergeek
Recipes 
 
Sep 2008
Visalia, CA
Posts: 4,089
Liked 122 Times on 100 Posts


Do it! Fill that mash tun full and pile on the sleeping bags!
__________________
"Good people drink good beer." -HST

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Overnight Mashing illin8 All Grain & Partial Mash Brewing 29 01-29-2013 08:02 PM
More on Overnight Mashing permo All Grain & Partial Mash Brewing 16 05-29-2012 03:28 PM
Another Overnight mashing question Ruffins All Grain & Partial Mash Brewing 1 11-11-2011 07:52 PM
Mashing overnight? lalnx All Grain & Partial Mash Brewing 10 09-21-2010 06:07 PM
Overnight Mashing permo All Grain & Partial Mash Brewing 17 07-11-2010 04:19 AM


Forum Jump