Delay boil

[Woobleymobley]

is it possible when making a all grain pils to collect your wort after steeping and store overnight and boil tomorrow?

 

[hotbeer]

Sure. It's pretty much called no-chill brewing. Some people have been doing that for a long time.

It's not without it's risks as the longer you take to chill your wort, the longer the time the bad stuff has to go to work on your wort before the beer yeast are working to keep them at bay.

So essentially just be real good with your sanitation and keeping even air out that can carry bad stuff on dust particles that are in the air.

Search here and elsewhere for no-chill brewing and you'll see the different ways it's done and more of the precautions they take.

 

[Woobleymobley]

Thank you, just pressed for time

 

[Woobleymobley]

Sure. It's pretty much called no-chill brewing. Some people have been doing that for a long time.

It's not without it's risks as the longer you take to chill your wort, the longer the time the bad stuff has to go to work on your wort before the beer yeast are working to keep them at bay.

So essentially just be real good with your sanitation and keeping even air out that can carry bad stuff on dust particles that are in the air.

Search here and elsewhere for no-chill brewing and you'll see the different ways it's done and more of the precautions they take.

I want to steep grain this afternoon, collect wort and store overnight
Boil tomorrow and quick chill before pitching. Never heard of this just wondering if there is a down side as I’m not planning a no chill brew

 

[hotbeer]

Oh! You might have to make up your own rules on that. You confuse me with the term steep. Do you mean you are only using the grains for color and this is a extract brew?

Or is your steep going to be a full blown mash to get the starch conversion from the malts to convert to sugars?

If you do a mash, then you probably should at least do a proper mash out and bring the temps up to 170°F to stop the enzyme activity that might change the makeup of the different sugars in the wort during that longer time before boil.

Though there are some here that do overnight mashes. Maybe they'll pipe up here.

I should have paid more attention to your thread title! And maybe even the question!

 

[mac_1103]

is it possible when making a all grain pils to collect your wort after steeping and store overnight and boil tomorrow?

Sure. It's pretty much called no-chill brewing. Some people have been doing that for a long time.

No chill means you don't chill after the boil, not before the boil.

If you do a mash, then you probably should at least do a proper mash out and bring the temps up to 170°F to stop the enzyme activity that might change the makeup of the different sugars in the wort during that longer time before boil.

If you're really going to do this you should probably do an extended mash out of at least 30 minutes at 170F or higher to pasteurize the wort and then keep it tightly covered until the boil. Otherwise wild bugs could start growing in it pretty quickly. You'll kill them when you boil the next day of course, but they might do some bad things to it before then.

 

[fluketamer]

yeah i was going to say no chill is different than no boil. will it make beer. definitely . will it be without issues. idk, but i dont like the idea.

i dont like the idea of potential oxidation of wort prior to boiling but i am relatively new at AG, perhaps it wont matter if you boil it . i imagine the lodo guys might have better opinion.

 

[Woobleymobley]

No chill means you don't chill after the boil, not before the boil.

If you're really going to do this you should probably do an extended mash out of at least 30 minutes at 170F or higher to pasteurize the wort and then keep it tightly covered until the boil. Otherwise wild bugs could start growing in it pretty quickly. You'll kill them when you boil the next day of course, but they might do some bad things to it before then.

Thank you, a little pressed for time. I think I will just do the whole brewing process tomorrow. I was thinking of breaking it up into two days but I don’t want to take the chance

 

[day_trippr]

^Much better idea!^

Cheers!

 

[mac_1103]

Thank you, a little pressed for time. I think I will just do the whole brewing process tomorrow. I was thinking of breaking it up into two days but I don’t want to take the chance

How do you mash? I know some folks who have AIOs do overnight mashes. Doesn't work for me with my very basic BIAB setup.

 

[Woobleymobley]

I use a mash tun, 6 pounds pils grain, two pounds Vienna, one pound Munich
Start 165 degree
Heat mash tun prior to steep process.
Steep for one hour or a little longer,

 

[fluketamer]

theres a thread or two on here about shortening your brew day.

overnight chill one option.

preheating water another.

the most important process for producing anything is prolly mis en place . -

get everything together the night before - i mean everything. anything you can do the night before will save you brew-day time.

 

[FloppyKnockers]

I do what you're talking about regularly. I will mash late afternoon/early evening and start the boil after I roll out of bed. This will save me a good two hours on brew (read: biol) day. Just stay as far as you can from the 24 hour mark. Later in the day for mash, and earlier in the day to finish is best.

I've done this with all common styles I make. No difference.

 

[Woobleymobley]

That’s is what I am doing this afternoon,
Ice for chill, I use a copper wort chiller that I hook up to a transfer pump, pull ice water from a 40 gallon plastic can and feed water to it as needed. Does a pretty darn good job. Lot of trouble but worth it in the end!
I’m using a lager yeast so I hope to lager this one, we will see.
I really need to get my brewing done before football season ROLL TIDE ROLL!!!

I do what you're talking about regularly. I will mash late afternoon/early evening and start the boil after I roll out of bed. This will save me a good two hours on brew (read: biol) day. Just stay as far as you can from the 24 hour mark. Later in the day for mash, and earlier in the day to finish is best.

I've done this with all common styles I make. No difference.

thank you, I will most likely collect my wort later tonight and roll out early same start the boil.
Do I leave it at room temp, covered and sealed

 

[FloppyKnockers]

thank you, I will most likely collect my wort later tonight and roll out early same start the boil.
Do I leave it at room temp, covered and sealed

No problem. Ideally, yes. I BIAB, so after I mash in, That's where I leave it. I will retain temp pretty well overnight covered in a couple blankets. I probably only drop to about 130* from strike. I wouldn't like the idea of having it uncovered. Anything could get in there.

 

[Bobby_M]

There's a likelihood of some oxidation damage leaving the wort sitting around. Storing it in a sealable soft "cube" is probably a good idea.

 

[Woobleymobley]

No problem. Ideally, yes. I BIAB, so after I mash in, That's where I leave it. I will retain temp pretty well overnight covered in a couple blankets. I probably only drop to about 130* from strike. I wouldn't like the idea of having it uncovered. Anything could get in there.

Thank you, I did what you said and all looks good.