Overnight mash
- Thread starter Baz Chaz
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Just like a normal mash with the strike water left on the grains overnight.
Next morning as I batch sparge, the brew gets a good stir and first lot of sparge water added. and on we go.
Breaks the brew up nicely for me and I'm boiling a lot earlier in the day and consequently finished a lot earlier.
Next morning as I batch sparge, the brew gets a good stir and first lot of sparge water added. and on we go.
Breaks the brew up nicely for me and I'm boiling a lot earlier in the day and consequently finished a lot earlier.
Jeltz
Landlord.
I BIAB with a plastic boiler,
I dough in lag the boiler and go to bed. The next morning I take the lad to school then return, heat some water in a stock pot for a sparge dunk, unpack the boiler and get on with it.
My setup loses about 0.5C per hour with the cylinder jacket and insulating foam.
Here is a recent brew
I dough in lag the boiler and go to bed. The next morning I take the lad to school then return, heat some water in a stock pot for a sparge dunk, unpack the boiler and get on with it.
My setup loses about 0.5C per hour with the cylinder jacket and insulating foam.
Here is a recent brew
jonnymorris
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Only done one over-night mash but it worked well and saved loads of time the following day. Will be doing the same next brew day.
graysalchemy
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I mash as normal but cover with tinfoil, then loads of bubble wrap to minimise air space. Then close it all up and then wrap the mash tun in blankets etc. The following day check the temp of the mash,if it has lost loads then I sparge hotter perhaps 88c to compensate, as if the run off is to cold then you won't wash all the sugars out.
:thumb:
That seems to work for me. :thumb:
:thumb:
That seems to work for me. :thumb:
pittsy
Landlord.
Yet another option which i tried once due to lack of time was mash as normal (for me this might be around 2.5/3hrs as decoction and step temps are involved ) and sparge then boil the following day , but i won't be doing this again unless i have to as i was worried about infection etc .
Baz Chaz
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Thanks for the replies, pretty much as I expected and might well give it a go :thumb:
I would think there would be no problem frm nasties, you're boiling the wort so anything 'getting in overnight' would be killed off in the boil :thumb:
joey1002 said:
I would think there would be no problem frm nasties, you're boiling the wort so anything 'getting in overnight' would be killed off in the boil :thumb:
Jeltz
Landlord.
however if the nasties have already caused off flavours then they will remain.
graysalchemy
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Yes plus one for jeltz's last comment, of flavours could already be there before the boil.
Jeltz
Landlord.
My AG#1 was poor, the element in my boiler would cut out @96C so Pico sent me a new one 1st class and I boiled the wort the following day (about 30 hours later) during which time it cooled to room temperature in a FV and I reckon that some nasties got to work between boils.
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