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Old 04-07-2013, 09:25 PM   #1
theCougfan97
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So I don't really get to decide what I will be doing on a given weekend which means I won't have a chance to do an AG batch today. Is it possible to make wort store it for a day and pick back up with the boil the following day?


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Old 04-07-2013, 09:30 PM   #2
chumpsteak
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Absolutely. As long as you boil it to kill off all the bacteria. Pre-boil you can take your time. Post boil you need to use a little more urgency.

If possible get your wort up to 168F to stop any enzyme activity before you close up shop for the day.


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Old 04-07-2013, 09:32 PM   #3
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I did that with my Belgian Session (kind of) and it came out fine.
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Old 04-08-2013, 02:06 AM   #4
theCougfan97
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So what does everyone use to store the wort over night? This may be more practical for 1-2 gallon brews, but I currently like beer so I would be dealing with upwards of 7 gallons pre-boil. My thought process says the kettle with a lid is fine but I feel like thats asking for trouble at room temperature for say 12-20 hrs.
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Old 04-08-2013, 05:42 AM   #5
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Since it will be boiled, your kettle is fine. If possible, storing it at low temp couldn't hurt.
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Old 04-08-2013, 05:43 AM   #6
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kettle is fine...

 
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Old 04-08-2013, 04:04 PM   #7
theCougfan97
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What's the longest anyone has waited to start the boil again?
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Old 04-09-2013, 04:45 AM   #8
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If you go more than a day or two the bacteria in the wort (there will be lots of it) may start to cause funky flavors or even sourness. I personally wouldn't go much more than overnight unless you can get it cooled down to fridge/freezer temps and keep it there.
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Old 04-09-2013, 02:16 PM   #9
theCougfan97
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Quote:
Originally Posted by chumpsteak
If you go more than a day or two the bacteria in the wort (there will be lots of it) may start to cause funky flavors or even sourness. I personally wouldn't go much more than overnight unless you can get it cooled down to fridge/freezer temps and keep it there.
Interesting, I was considering weekday brewing so it would probably sit for close to 20 hrs, which if it were inside would be in the low 60s most that time.
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Old 04-09-2013, 02:23 PM   #10
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Quote:
Originally Posted by chumpsteak View Post
If you go more than a day or two the bacteria in the wort (there will be lots of it) may start to cause funky flavors or even sourness. I personally wouldn't go much more than overnight unless you can get it cooled down to fridge/freezer temps and keep it there.
It's not even a day or two, if it drops down to iirc 130 lactobasilus will take hold and sour all the wort (that's how we make a portion of our wort sour for Guinness Clones.)

If you're going to mash overnight and boil the day, you have to maintain the temp of the grain/wort until the time you plan on boil, unless you're putting it in some sort of a vacuum, but even then that's usually done AFTER the boil (like no-chill brewers use.)

Lots of brewers do mash overnight. But they leave their wort in the mash tun, wrap it in something isulated and keep it as close to the mash temp as possible.


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