Would this work...
-
- Piss Artist
- Posts: 157
- Joined: Tue Nov 14, 2017 8:07 pm
Would this work...
I’m trying to cram a brew into a busy day. If I mashed and sparged then left the wort for around two hours before I boiled it, would that be ok?
Re: Would this work...
Well, it would be no worse than overnight mashing, which some people consider fine.
The only potential issue I can see is continued mash reactions during the stand time changing the sugar balance of the wort. Maybe mash at a slightly higher temperature to compensate?
The only potential issue I can see is continued mash reactions during the stand time changing the sugar balance of the wort. Maybe mash at a slightly higher temperature to compensate?
Re: Would this work...
...or get the runnings into the kettle and get it up as high as you can before turning it off and leaving it, if you have to...
Busy in the Summer House Brewery
-
- Piss Artist
- Posts: 157
- Joined: Tue Nov 14, 2017 8:07 pm
Re: Would this work...
Jim,Jim wrote: ↑Tue May 01, 2018 9:08 amWell, it would be no worse than overnight mashing, which some people consider fine.
The only potential issue I can see is continued mash reactions during the stand time changing the sugar balance of the wort. Maybe mash at a slightly higher temperature to compensate?
What an honour!!
I was thinking of completing the mashing and sparging process to leave the finished wort in the kettle.
Mike.
-
- Telling imaginary friend stories
- Posts: 5229
- Joined: Sun Oct 16, 2011 1:49 pm
- Location: Cowley, Oxford
Re: Would this work...
if you raise the grain temp to 85c with the sparge you should denature (kill/destroy) the enzymes converting the sugars and thus freezing the malt profile of the brew before the halt/late boil. tho the higher temp could introduce some astringency and extra tannins..
Imho a 2-3hour delay shouldnt have a major impact tho especially if the brew is cooling down rapidly in the kettle.
So just Go for it
Imho a 2-3hour delay shouldnt have a major impact tho especially if the brew is cooling down rapidly in the kettle.
So just Go for it
ist update for months n months..
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
Fermnting: not a lot..
Conditioning: nowt
Maturing: Challenger smash, and a kit lager
Drinking: dry one minikeg left in the store
Coming Soon Lots planned for the near future nowt for the immediate
- Jocky
- Even further under the Table
- Posts: 2738
- Joined: Sat Nov 12, 2011 6:50 pm
- Location: Epsom, Surrey, UK
Re: Would this work...
As others have said - once you've got it in the kettle heat it up to 80-85c before you walk away.
Or mash in and then have your 2 hr break. Last year I got a 1st place at the London and South East competition with a beer that I did just that. I think it was mashed for 2.5 hours as I had to walk a very eager Border Collie. The beer was a saison, which benefits from being quite dry. A full bodied stout might not work as well.
In any case, do what you need to do to be able to make beer and have the most fun while doing it. There are very few rules in home brewing.
Or mash in and then have your 2 hr break. Last year I got a 1st place at the London and South East competition with a beer that I did just that. I think it was mashed for 2.5 hours as I had to walk a very eager Border Collie. The beer was a saison, which benefits from being quite dry. A full bodied stout might not work as well.
In any case, do what you need to do to be able to make beer and have the most fun while doing it. There are very few rules in home brewing.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
Re: Would this work...
you should be fine. A lot of people mash overnight and boil the next day. 2 hours shouldn't make any difference.
Brulosophy tested the process here http://brulosophy.com/2018/01/08/mash-l ... t-results/
R
Brulosophy tested the process here http://brulosophy.com/2018/01/08/mash-l ... t-results/
R
-
- Piss Artist
- Posts: 157
- Joined: Tue Nov 14, 2017 8:07 pm
Re: Would this work...
Thanks for all the advice, guys. I was thinking of just leaving it to mash for the two hours I was out but it was the first time in a while I’ve used my bigger mash tun and I was unsure it would hold enough heat... rightly as it turned out!