Hey BA, just wanted pose a quick question regarding mashing. Tomorrow I plan on brewing an IPA, which I've been planning for a week. Then last night, I found out that I now have something to do tomorrow around noon. I was really hoping to start my brew day early (around 9 or 10 o'clock). I was wondering if I could mash my grains before I leave the house, and leave them in the tun for about 4 hours, then sparge and collect my running when I return back home? Is there any reason why this wont work, or anything I need to take into consideration if I want to do this? (I'm mashing 12lbs of grain in my 5 gal igloo cooler (which I will upgrade to a 10 gal very soon), and I know that I only lose 1 degree after a 60 min mash). Thanks!
I leave my mash for 10 hours every brewday and make some great beers from overnight mashing. Fermentability is a little higher (a few GU points), and my efficiency jumps like 5-8%.
Nice hint jbak' I mash not as long now. I only parti-gyle inside, so the 2nd runnings will sit there while I boil and cool the wort to pitching temps in the boil pot. Got ugly last night as did 3 runnings this way, only difference is I left 3rd runnings cooling at 4 AM!
