So I have a Belgium Dark Strong Ale mashing and I just found out that I have to pick up my daughter from college..... This will be 3 hours round trip. If I complete my mash and sparge, pick her up, then boil 3 hours later, will there be any souring or adverse effects?
Delayed Boil?
- Thread starter Culln5
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Brewenstein
Well-Known Member
Why not leave it mashing until you get back?
Ok, didn't think of that..... I do BIAB and it is already a 90 minute mash..... So you're saying leave the mash for the 3 hour trip and then batch sparge when I return? The mash temp will drop considerably in my kettle.
philipCT
Brewniversity student
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I've done what you're talking about - completed the mash and done the wort collection, and just put the cover on it and boiled the next day (and also like you - not by choice). It worked out just fine, but later after consulting HBT I decided that if I ever do that again I will bring the wort up to 180F in the BK to pasteurize it before leaving it overnight. That's just an additional caution against the wort growing any bugs overnight.
oceanic_brew
Well-Known Member
Won't be a problem. Most of your conversion in a mash happens well before that 90 minute mark. Beyond that point your fermentable profile is pretty well set.
Brewenstein
Well-Known Member
Any update? What did you end up doing?
I mean if you don't have kids or cats that will mess with it. Cover it up and you should have no problems
I wound up leaving it in the kettle mash (BIAB ) for the trip and batch sparged when I returned. The total mash time was right at 5 hours. During that time the temp dropped to 130°. I then boiled as normal and it came in at 1.092 (7 points short of my anticipated 1.099).
