I have no days off this week, and I really wanted to do a batch of an AG beer. NO days off means that I don't have a whole day to devote to brewing like you need for AG. I tried doing the mash yesterday to make the wort and just doing the boil today. Does anyone know if there are any drawbacks to this method. It seems to me that it will work ok, but I need either reassurance from the forum or someone to tell me I'm doing something stupid whatever applies. If nobody knows I will certainly keep you all posted on results.
Mash and boil on different days
- Thread starter joshpooh
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cweston
Well-Known Member
There have been some threads about it--I think the consesus was that it is probably best to do a mash out at 167-168, so that enzymatic activity is stopped while the mash sits overnight.
zoebisch01
Well-Known Member
I am doing this today. Last night I mashed, collected my wort and then threw it on the stove to denature the enzymes at 170 °F. I covered it and stored it outside so it could cool. Tonight I will boil.
An all grain brew can be done in one evening. You don't really need to sleep do you?
I did my first AG last night. I started heating my strike water about 7:30.
gave my daughter a bath then mashed just after 8:00.
Put my daughter to bed, got a bath (I bike commute) then starting getting the rest of my equipment together before doing the first sparge just after 9:00.
Some small issues with too much water volume and an under-performing burner but I still managed to get to bed by 1:30am. I think with a more powerful burner and some adjustments to my process I can do a batch before midnight in the future.
Craig
I did my first AG last night. I started heating my strike water about 7:30.
gave my daughter a bath then mashed just after 8:00.
Put my daughter to bed, got a bath (I bike commute) then starting getting the rest of my equipment together before doing the first sparge just after 9:00.
Some small issues with too much water volume and an under-performing burner but I still managed to get to bed by 1:30am. I think with a more powerful burner and some adjustments to my process I can do a batch before midnight in the future.
Craig
Possible "sour mash" ?
Depending on how you chilled your wort, the most likely 'infection' is lacto bacillus, which makes things sour. Suaerkraut, sour cream, like that. I did try it on purpose once. 20% of mash, three days early? Let it 'ferment', then add to rest of mash. I called it Strawberry Tart, it was a fruit beer for drinking on hot summer days.
This was after tasting "Hout Sour Blackberry" at Brew Mart, Point Loma Micro's HBS. So I think if you get a litttle bit of sour, that could be a +?
Any other infections will get boiled away today.
Depending on how you chilled your wort, the most likely 'infection' is lacto bacillus, which makes things sour. Suaerkraut, sour cream, like that. I did try it on purpose once. 20% of mash, three days early? Let it 'ferment', then add to rest of mash. I called it Strawberry Tart, it was a fruit beer for drinking on hot summer days.
This was after tasting "Hout Sour Blackberry" at Brew Mart, Point Loma Micro's HBS. So I think if you get a litttle bit of sour, that could be a +?
Any other infections will get boiled away today.
zoebisch01
Well-Known Member
CBBaron said:
Lol, yeah exactly. Problem is, what do you do when at 9:00 you are only slightly converted and that you need another full hour or so! Or you run into a slow sparge and it takes 6 hours :fro:
zoebisch01
Well-Known Member
casebrew said:
From what I have been learning through experience is that you need to hold it in the neighborhood of 60 °F to 150 °F to encourage them. I think there are two things one can do to help keep these bacteria at bay for at least 24 hrs. 1) Raise your temp to 170 °F at mashout, holds your profile and helps eliminate the Lactos, and others (although the others are less of a concern on the short time scale). 2) Cool the wort down below the comfortable level for those bugs. Ideal is probably high 80's to 120 ish for them to grow so if you can get the temp down quickly and keep the vessel covered to help eliminate reintroducing the bacteria then it should help.
zoebisch01
Well-Known Member
casebrew said:
Roger that. Which in itself might not even be noticeable in the final product depending on the degree of acidulation that has occured. I found that a small percentage imparts a wonderful characteristic to low gravity beers especially.
zoebisch01
Well-Known Member
joshpooh said:
Your grain is infected with it! The problem doesn't lie in post-boil but rather these bacteria go to work pre-boil. They die off once you reach around 150 °F.This is one reason why it is not a good practice to grind malt in the same area you have your fermentors, etc. The stuff can get airborne on the dust. If you just hold your mash in the tun for 2 days, I can almost gaurantee it will become sour.
Being that this was my first AG, I have no idea what you are talking about.zoebisch01 said:
I let it sit for an hour in an insulated tun then drained. I'm not yet advanced enough to worry about complete conversions or not.
Then I add more hot water and let it sit for 10 min, then drained again. I guess the nice thing about batch sparging is the run off is quick.
Being that this was my first AG I was concerned that it might be an all nighter. It did take longer than I had hoped for but not excessively so. If I would have figured my water volumes better and had some more omph in my burners I would have had 5 gals in the fermenter around midnight.
Craig
zoebisch01
Well-Known Member
CBBaron said:Being that this was my first AG, I have no idea what you are talking about.
I let it sit for an hour in an insulated tun then drained. I'm not yet advanced enough to worry about complete conversions or not.
Then I add more hot water and let it sit for 10 min, then drained again. I guess the nice thing about batch sparging is the run off is quick.
Being that this was my first AG I was concerned that it might be an all nighter. It did take longer than I had hoped for but not excessively so. If I would have figured my water volumes better and had some more omph in my burners I would have had 5 gals in the fermenter around midnight.
Craig
Well that was kind of my tounge-in-cheek approach to trying to help you think about it so that you can avoid the pain lol
. You should really get a tincture of Iodine at a pharmacy. You don't want unconverted starch in your beer at all. I wasn't trying to be an @sshat or anything, just trying to get you to think about the what-if's, which in essence to a degree is at the heart of this thread. By having the ability to split the brew night you can either plan it that way and help make it a bit more convenient if you run short on time, or if something goes bad you have a good fallback plan. 
zoebisch01
Well-Known Member
joshpooh said:
I was just thinking, you are probably ok josh. RDWHAHB.
Just taste the wort. You'll know if it has soured. It can take as little as 24 hrs to produce a noticeable degree of sourness, but that is when you are trying to do so. What I am getting at is that there are steps you can take (one which you already performed by hopefully killing off the majority of lacto's when you mashed out) to provide an unfavorable environment for the bacteria.
In the worst case scenario, even if it did sour it would probably be only slight I would guess and even then it might not be a bad thing.
zoebisch01
Well-Known Member
Ok, I am boiling now. No sourness whatsoever. To reiterate, mash, lauter and make sure that the mash reaches 170 F, cover and place in a relatively cool place. I am at roughly 22 hrs from the wort having been lautered.
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