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Old 07-01-2008, 11:23 PM   #1
chachi
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I am confident this has been asked/discussed before. I have some grains that I prepared for mashing two days ago and I was planning on mashing them tonight after work, then doing the boil tomorrow after work. I figured since I am boiling everything tomorrow, there should be no problem. Anyone use this technique?
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Old 07-01-2008, 11:27 PM   #2
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You might get a lot of Lactic Acid Bacteria. The next day after I brew I clean, and sometimes my mash smells like LAB.
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Old 07-02-2008, 12:01 AM   #3
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wouldn't that boil off?
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Old 07-02-2008, 12:10 AM   #4
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I would think it would still be a flavor element.
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Old 07-02-2008, 05:14 AM   #5
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aww, I said screw it. Just finished. Not bad 4 hours start to cleaned up.
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Old 07-02-2008, 05:20 AM   #6
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Quote:
Originally Posted by chachi View Post
Not bad 4 hours start to cleaned up.
That's not bad at all, it's usually more like six by the time I get everything cleaned and stow away. Assuming I don't just leave it out for "next time."

 
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Old 07-02-2008, 07:30 AM   #7
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Oh yea, if you leave the mash overnight it'll turn sour because of the lactobaccilus that lives on grain husks. I once left the grains in the mashtun overnight because I was lazy and the next morning.... the horror....
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Old 07-02-2008, 04:25 PM   #8
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Yep, I have been there and smelled that vomitous mixture of spent grain and dead body effervescing when I remove the lid of my mash tun the next day, lol. Might be good technique for a Berliner Weisse though.
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