Tried over-night mashing for the first time and when i opend my mashing pot in the morning all the grain material was floating and smelling very funky, like cheese or similar.
The beer was a saison so i thought it will add some extra wierdness aroma profile and i rolled with it. Now i just opened first bottle after one week and the same cheesy smell is still there.
My questions are: will it mellow out or is it just 3711 what produces similar aromas?
Lesson here is never to mash over night under 65 C, at the same time i mashed irish red at 65 C and it was OK.
The beer was a saison so i thought it will add some extra wierdness aroma profile and i rolled with it. Now i just opened first bottle after one week and the same cheesy smell is still there.
My questions are: will it mellow out or is it just 3711 what produces similar aromas?
Lesson here is never to mash over night under 65 C, at the same time i mashed irish red at 65 C and it was OK.