Least distruptive brewing

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strange-steve said:
Overnight mashing is a great time saver, I've done it a few times now in the GF. You'll probably find the OG slightly higher due to better mash efficiency, and slightly lower FG. You could offset the FG by mashing a degree higher, but the difference probably wouldn't be really noticable.
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Do you leave the heater and the recirculation pump on overnight, Steve, or turn them off after 60 mins?
 
What a load of limp ducks... Why don't you have time to persue your interests!

I'm our household we have a day each weeks to do our own things.
 
If I get 6 hours, say a Saturday afternoon, I can get from clean kitchen top to clean kitchen top.
Mashing takes an hour, enough time to do some weekend groceries. Time waited is time wasted, time to lean means time to clean etc.
 
GerritT said:
If I get 6 hours, say a Saturday afternoon, I can get from clean kitchen top to clean kitchen top.
Mashing takes an hour, enough time to do some weekend groceries. Time waited is time wasted, time to lean means time to clean etc.
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It's the very first part of that comment that's the issue - 6 hours on a Saturday afternoon is non-existent!

I'm liking the idea of overnight mashing, especially if it's not going to mess too much with the beer's dynamic. So a "Saturday brewday" would look a bit like this:

Thursday evening - measure water into GF (mash water) and sparge heater (sparge water) and treat. Program GF for delayed start to reach strike temp on Friday evening. (30 mins out)
Friday evening - Dough in and program for first rest and second rest (overnight). Pop out after dinner and turn pump off. (30 mins out)
Saturday morning - Set GF for mash out. Whilst mashing out, weigh hops and other additions. Lauter, sparge and boil. Hydrate yeast whilst boiling. Cool and transfer to FV. Pitch yeast (2 hours: 6-8am, possibly get some light exercise in at the same time!)
Saturday evening - Clean up (45 mins)

That's definitely workable!
 
HarryFlatters said:
Young children don't really understand the concept of "me time".
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This.

I work 5 days a week. That leaves 2 days at the weekend to spend time with my kids, spend time with my wife, catch up with my parents and my in laws and try to keep some kind of social life going out with my family life. If I had a day for “me time”, my wife would need the other day for her “me time” and we’d barely see each other!
 
MickDundee said:
This.

I work 5 days a week. That leaves 2 days at the weekend to spend time with my kids, spend time with my wife, catch up with my parents and my in laws and try to keep some kind of social life going out with my family life. If I had a day for “me time”, my wife would need the other day for her “me time” and we’d barely see each other!
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Exactly. I could say "I'm going to spend the afternoon brewing beer" and wouldn't have any issue doing so. But since my wife and kids come first, I don't want to do this!
 
strange-steve said:
I switch the pump off after 60 mins but leave the heater on.
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That is interesting. I bought 2kg of Rhubarb at work last week with a view to repeating the Saison I did about 5 weeks ago, but with Rhubarb added after 1 or/and 2 weeks. This weekend is the aim, but I now find that I have less time than I thought, so an overnight mash might suit well.
 
I'm very much in the same boat.

Lots of good suggestions on here so far. I'd second the shorter mash and boil. I brewed a very tasty belgian pale (IMO) with a 20 min mash and boil. Generally I'd shorten to 30 min. It's not going to work for every style (the short mash) but a 30 min boil is fine if you're able to adjust hop rates and times.

Definitely fancy trying the overnight mash.
 
I think I might have a go at overnight mashing too. That also has the advantage that I can boil early in the day before others are up.
 
I'm thinking that instead of overnight mashing, I could complete the mash late at night, pull the bag (BIAB) and heat to pasteurisation temp with the lid on. Wrap some cling film round the lid (possibly overkill). Then begin the boil early the next morning.
 
I got my modified BIAB mash on Monday at about 8pm. It took 20 minutes. It had cooled to mid 50s C by 6.30am. I was finished including cooling in 3 hours 15. No chill would have saved half an hour, I suppose.
 
I have put dartboard in my garage with the GF, I practice while it is doing its steps. My darts has got better too. I could not find time to practice darts before I started brewing but now I do. Double win.

I could never have done this when the kids were younger but now they are independent so I can do this. everyone's journey is different
 
I did a brew this morning following an overnight mash. Time saving hasn't been great as I realised it was a 90 min boil but I don't think I'm in the dog house and think I'll be ok to brew again soon.

Only thing is, my efficiency was terrible and no real ideas why. Still, it was a strong beer so should come out around 7.3% target than 9.1%
 
Worth mentioning again what has been said previously in the thread. Mash at a higher temp. for an overnighter. My early attempts were too dry. I use a 2 or 3 degree C higher strike temp than I would for a 60 minute mash.
 

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