Mashing one day; boiling the next

[HantsGaz]

Hi All,

I'm trying to fit in a brew this working week, but won't have enough time in the evening to do everything. So was thinking about mashing one evening, then boiling the wort the next day. Is this unadvisable? Is my wort likely to get contaminated / take on off-flavours even if I keep it in a sanitised sealed fermenter?

Thanks, Gaz.

[HantsGaz]

Thanks Chris. I don't understand how mashing overnight works when a mash out is recommended as another option. If I do a mash out, to denature the enzymes - doesn't a long mash over night effectively create a really fermentable wort as well? Just not seeing how mashing for long periods works, when a mash out is advisable to stop the conversion process. Or is denaturing different to stopping the conversion process? Hopefully that makes sense!!

[Damfoose]

Found this about overnight mashing Clicky

[HantsGaz]

Thanks Chris & Damfoose. So, what I take away from that article & others re Mash Outs, is that they are only really useful for raising the temp of grains beds to avoid stuck mashes (i.e. to raise the temp so that unconverted starches that have turned 'gummy' are thinned/become more fluid). As if conversion pretty much stops after 120 mins, then only if your mash has fallen below 60c should you need to mash out to get everyting fluid again. Am I going along the right lines here? I can't help thinking that there are more reasons to mash out - but if conversion stops after 120 mins - what are the other reasons? Thanks again, Gaz.