Interrupted brew day - what's going to happen?

[fenners]

In the middle of my normal Memorial day brew when a bunch of crazy storms forced me to stop. All grain BIAB, strong Scottish Ale. I'd just pulled the grains out at 168F after mashing for an hour at 155F-149F. Too much rain & too much crud in the garage right now to brew there, so I've been forced to stop until it passes & I can get on with the boil.

What sort of damage or change am I likely to see in my wort? No grains in it, just chilling down before the boil...

 

[wilserbrewer]

Not an issue IMHO. You likely pasteurized as well as stopped the enzyme activity of the mash w/ the mash out at 165. I would just get to it at your earliest opportunity. Say 12-24 hours max lag time.
Rdwhahb.


Wilserbrewer
Http://biabbags.webs.com/