TBH I couldn't tell the difference!orlando wrote: Well that's quite a contrast so what were the results?
Horses for courses. If I was going to be busy the following day then setting up a mash at night and leaving it until I was ready to sparge meant I could save a couple of hours.
Both turn(ed) out good beer, no noticeable difference to my palette. Not done this since I moved to the Grainfather, but regularly did it on my old 3V system.
I find with modern malt you don't need a long mash, you could probably cut it even further, but without an iodine test I don't know how short you could go. With the GF I just mash for 60min then ramp up to 75C for a mash out then cold water sparge. Been doing that all year with good results (bar the last sack of malt, was getting low efficiency with it)