Anyone ever mashed one day brewed the next?

[RootDownBrewing]

Just wondering if anyone has ever been too strapped for time to complete a brew day in one sitting and mashed thr grain on the first day then set it aside and boiled it the next day?

Not really planning on doing this but don't see why it would be that big of a deal if it was covered and was then being boiled for 60-90 miins.

 

[hopsalot]

Typically your mash will sour. This is great for lambics. Your mash may actually start to ferment, depending on how low the temp goes and the exposure to the environment, so when you boil you will smell alcohol being boiled, similar to when you cook with beer.

 

[Revvy]

It's pretty common, there's a lot of threads on overnight mashing on here and elsewhere.


Permo seems to be the guy doing it the most. https://www.homebrewtalk.com/f36/more-overnight-mashing-243197/

You mainitain a temp above 140 to avoid souring.

 

[hopsalot]

You mainitain a temp above 140 to avoid souring.

right on, i guess I am usually souring intentionally. Good info

 

[PT Ray]

I used to do it all the time when I was doing all grain. There have been times it did start to sour slightly but never could pick it up in the final beer.

 

[supermoth]

I seem to recall that someone on here would mash in, go to sleep, and start the sparge in the morning. If you mash in a cooler the temperature probably wouldn't even go lower than 140.

Edit: duh, thanks Revvy for attaching the link I wanted to see!

 

[Monkey55]

mmmm. This leads makes me wonder.

I do extract and have been steeping grains in the afternoon, then finish the rest at night.

Would that cause souring??

Thanks
E

 

[daksin]

mmmm. This leads makes me wonder.

I do extract and have been steeping grains in the afternoon, then finish the rest at night.

Would that cause souring??

Thanks
E

No, souring occurs in the mash due to enzyme activity, so it's an all grain/partial mash problem only.

If you're leaving your specialty grains in your steeping water all afternoon though, you may be extracting some tannins and other un-tasty compounds from your steeping grains. 30-40 minutes ~150-160F is all you need, 1 hour max should be totally sufficient.

 

[Monkey55]

Oh. I'm not leaving the grains in the water. I pull & rinse the grains, then put a lid on the pot.

Thanks for the info. I got a little concerned after reading this thread.

E

 

[homebeerbrewer]

I just did a sour mash Kentucky Common the other day. It's lactobacillus, a bacteria, that causes the souring. It may not sour overnight, especially if it's above 140F, but I purposely wanted it to sour and left it for 48 hours. Smelled bad until the first hop addition. If your mash smells like rotting vegetables, it's starting to sour. No worries though, the boil will kill the bacteria, and you may like the final product.

 

[andysim]

I do this all of the time. Collect the wort the in the evening, boil in the morning. Wort temp has been as low as 70 degrees the next morning. Never soured.