Can I store wort from mash tun in carboy for an hour?

[Jaredkylemccann]

Hey there.

I would like to brew two 5 gallon batches of different beer pretty much at the same time. I have two kettles but 1 mash-tun. I'm wondering if I can mash/sparge into a carboy and store it in there for about and hour then mash the second batch so i can boil them at the same time. Can this be done? Is there another or better way?

Thank you.

 

[brandonnys]

Should be fine. It's pre-boil, so it'll get sterilized later. Just keep bugs/dust/crap from getting in it and you should be fine.

 

[BigMack]

You could also always just mash in on the second one as you're bringing your first batch to a boil if you're worried about contamination.

 

[Jaredkylemccann]

Should be fine. It's pre-boil, so it'll get sterilized later. Just keep bugs/dust/crap from getting in it and you should be fine.

Thank you! would an airlock be advised to keep dust bugs and such out?

 

[Auger]

I'm confused. If you have two kettles, do your first mash, sparge into kettle #1 and start boiling. Once the sparge is done, clean out the mash tun, add grain for batch #2, mash, and sparge into kettle #2, and then from there boil the two in parallel.

I'm concerned by the fact that it sounds like you'd be running hot wort out of the mash tun into a carboy - not a safe practice, unless you have a pyrex carboy.

 

[ong]

I'm concerned by the fact that it sounds like you'd be running hot wort out of the mash tun into a carboy - not a safe practice, unless you have a pyrex carboy.

This is a really good point. Plastic will melt and there is a significant chance glass will crack. Can't you just decant the wort into your kettle, whether you boil right away or not? Leaving it in the kettle for an hour should be fine, too -- although either way, if you're leaving wort alone at mash temp for awhile, you might want to do a mashout (raise to 170 or 180 degrees) to stop conversion, unless you don't mind a slightly dryer beer.

 

[Jaredkylemccann]

I'm confused. If you have two kettles, do your first mash, sparge into kettle #1 and start boiling. Once the sparge is done, clean out the mash tun, add grain for batch #2, mash, and sparge into kettle #2, and then from there boil the two in parallel.

I'm concerned by the fact that it sounds like you'd be running hot wort out of the mash tun into a carboy - not a safe practice, unless you have a pyrex carboy.

That’s a pretty valid point/suggestion. I guess I was thinking that kettle #1’s Boil would be just about done as kettle number 1 is ready to start. Seem to me (I’m not an expert yet)
So I’d be trying to chill number one while starting number 2. This is why I’d like to be able to start number 2 a little after so I can have some lag time in between. Is there a way I could store the wort uncontaminated for a little while? Would a plastic fermenter be safer than a carboy or would the plastic effect the flavor? Thank you Matt and Brandonny.

Also, I’m trying to do “2” batches this way “all at once” on the down low. Because my me and my wife are expecting a baby real soon (I have lot’s of responsibilities at the moment) and I’m allowed to limited numbers of brew days. Hence cramming 2 into one.

I hope she doesn’t go into labor while I’m in the middle of brewing! LOL

 

[Jaredkylemccann]

This is a really good point. Plastic will melt and there is a significant chance glass will crack. Can't you just decant the wort into your kettle, whether you boil right away or not? Leaving it in the kettle for an hour should be fine, too -- although either way, if you're leaving wort alone at mash temp for awhile, you might want to do a mashout (raise to 170 or 180 degrees) to stop conversion, unless you don't mind a slightly dryer beer.

That sounds like good advice. sparge into kettle 1, throw a lid on it and continue my plan without carboy. Does anyone concur or disagree?

 

[Auger]

If you're going to be letting the wort sit either way, a lidded kettle is just as good as a covered carboy IMO. Are you planning on a mash-out step to denature the enzymes and stop conversion prior to sparging? If not, depending on the beer style, mash temps etc, you could get some continued conversion activity while that first batch is sitting.