Mash night before boil
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- Piss Artist
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Mash night before boil
Do you think there is a problem with mashing Friday night, sticking the hot wort in a cube overnight then boiling in the morning? Or is it just easier to overnight mash. BIAB by the way.
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Re: Mash night before boil
No reason why you couldn't pop in a cube overnight. Nothing is going to happen to it, and your not worried about infection at that stage.
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- Drunk as a Skunk
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Re: Mash night before boil
the reason for leaving it in the mashtun is really to keep the heat insulated in above the kind of temperatures that might suit bacteria. while you're not leaving it too long, and may easily get away with it, bacteria will be present and can negatively influence the taste of the wort before the boil. cubing it'll be fine if you runoff into a boiler first and raise to pasteurisation temps or a short boil. i guess the reason most don't do that is the expense of time/energy.
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- Jocky
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Re: Mash night before boil
Don't put it in a cube overnight.
The reason people use 'no chill' cubes is to put in boiling wort so everything will be heat sterilised.
Your mash wort is not going to be hot enough to sterilise a cube, and it will quite possibly be crawling with lacto and other bacteria. The cube will rapidly cool into the temperature range where bacteria thrive (30-50c) and then they have everything they need to grow rapidly.
If you want to break it over night then mash in at night, and then wrap up your mash tun as well as you can to minimise heat loss. It also helps to do as full a mash volume as you can to increase thermal mass.
The reason people use 'no chill' cubes is to put in boiling wort so everything will be heat sterilised.
Your mash wort is not going to be hot enough to sterilise a cube, and it will quite possibly be crawling with lacto and other bacteria. The cube will rapidly cool into the temperature range where bacteria thrive (30-50c) and then they have everything they need to grow rapidly.
If you want to break it over night then mash in at night, and then wrap up your mash tun as well as you can to minimise heat loss. It also helps to do as full a mash volume as you can to increase thermal mass.
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Re: Mash night before boil
I always do overnight mashes and haven't had any issues with it. Wrap her up and crack on the next morning.
I was all cleaned up by 11:30am on my last brew day.
I was all cleaned up by 11:30am on my last brew day.
Re: Mash night before boil
I would just sparge into the boiler and leave it overnight. You'll be boiling it for 60/90 minutes the day after so any nasties will be killed.
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- Drunk as a Skunk
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Re: Mash night before boil
you're missing the point, boiling it the day after may be too late as you'll have given the bacteria time to negatively affect the flavour, even if you subsequently kill it by boiling, you may still have a sour (or much worse) taste to the ale. think sourwort techniques where this is intentional..adeybambam wrote:I would just sparge into the boiler and leave it overnight. You'll be boiling it for 60/90 minutes the day after so any nasties will be killed.
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Re: Mash night before boil
Do you like Berlinerweisse. If so what you're proposing is desirable. If not then listen to the above.
Re: Mash night before boil
Do you measure your FG's and if so how do they usually come out??UpTheToon wrote:I always do overnight mashes and haven't had any issues with it. Wrap her up and crack on the next morning.
I was all cleaned up by 11:30am on my last brew day.
I used to do overnight mashes, but I found that the wort attenuated 2-4 points lower than with a 60-90 minute mash. For some beers this can be desirable, but in a typical bitter/pale ale I often found they were pretty thin as a result.
Re: Mash night before boil
I always overnight mash now. I don't believe my FGs are any lower than before. I also find that I can control the FG by changing the starting mash temperature so I don't think the very long mash is detrimental.
Re: Mash night before boil
Yeah, usually it's pretty bang on the beersmith estimate. Haven't noticed any that are much lower.Mr. Dripping wrote:Do you measure your FG's and if so how do they usually come out??UpTheToon wrote:I always do overnight mashes and haven't had any issues with it. Wrap her up and crack on the next morning.
I was all cleaned up by 11:30am on my last brew day.
I used to do overnight mashes, but I found that the wort attenuated 2-4 points lower than with a 60-90 minute mash. For some beers this can be desirable, but in a typical bitter/pale ale I often found they were pretty thin as a result.
- jonnymorris
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Re: Mash night before boil
Me too. I've done 20+ overnighters and not noticed any difference in FG.UpTheToon wrote:Yeah, usually it's pretty bang on the beersmith estimate. Haven't noticed any that are much lower.
As others have said, leave it in the tun.
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Re: Mash night before boil
i think it comes down to how well you can insulate the tun. others probably have better systems than mine, which would drop up to 10C overnight and the FGs were at least four points under expectations. you can of course mash in at a higher temperature to control your FG from being too low, but then that isn't directly comparable to a regular single infusion 90 minute mash..
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Re: Mash night before boil
jaro and jocky are right in what theyre saying the science behind their statements is spot on
leaving overnight is a risk,
off flavours(biggest contaminant in a commercial brewery is grain, if your letting your mash liquor sit in a cube overnight your just creating a giant liquid petri dish....), too much tannin and thinness on the palate are all to be expected when you do this, but if it works for you, hey what the hell. theres a thousand ways to brew, everyone does it their own way...
r.d.w.h.a.h.b.
leaving overnight is a risk,
off flavours(biggest contaminant in a commercial brewery is grain, if your letting your mash liquor sit in a cube overnight your just creating a giant liquid petri dish....), too much tannin and thinness on the palate are all to be expected when you do this, but if it works for you, hey what the hell. theres a thousand ways to brew, everyone does it their own way...
r.d.w.h.a.h.b.