splitting a brew day: TAKE 2

Discussion in 'Homebrewing' started by Darthballs, Jan 30, 2013.

Thread Status:
Not open for further replies.
  1. Darthballs

    Darthballs Initiate (0) Feb 4, 2011 Missouri

    I was wondering if anybody does a complete ONE HOUR mash and sparge and collect all the wort in the brew kettle, then maybe cover it and set it a side untill the next day, then boil. I'm not thinking of a overnight mash, would their be any ill effects from this, or is this ok. I'm thinking it would be ok since I've heard of people getting wort from a brewery and taking it home and finishing it. Sorry for a re-post of sorts but I never really got my question answered.
  2. kjyost

    kjyost Initiate (0) May 4, 2008 Manitoba (Canada)

    I'd bring it to a covered boil first. My concern i if the wort isn't in an insulated mash tun (and rather a conductive metal kettles) would cool the wort into "dangerous" levels. It would also stop the conversion by the enzymes. That said, even if you get an infection over 8 hours, you're going to kill it off and I can't imagine what flavour it would already have brought to the party...
  3. TheMonkfish

    TheMonkfish Initiate (0) Jan 8, 2012 Chad

    I've been intrigued by this as well (it would be a huge time saver for me.) I've heard of the possibility of the mash somehow souring, but I have no idea if that is true/what the chemistry is behind that notion.
  4. VikeMan

    VikeMan Meyvn (1,480) Jul 12, 2009 Pennsylvania
    Beer Trader

    The chemistry would be bacteria, such as Lactobacillus, getting a foothold in the wort and converting sugars into lactic acid.
  5. inchrisin

    inchrisin Defender (654) Sep 25, 2008 Indiana

    This has come up a few times with mixed results. Some people save time and others make an uber attenuative beer that bottoms out like wine.

    I don't remember, but a mash out might help lock in your beer profile.
  6. pweis909

    pweis909 Meyvn (1,434) Aug 13, 2005 Wisconsin

    kjyost calls it again. Sparge and bring that wort to a boil to denature enzymes and kill the Lacto. Of course, once you have boiling wort, it's tempting to just take it to the finish line.

    I think that killing the lacto might be a good idea.Those bugs will begin to metabolize some as the wort cools. The time period at which they will affect flavor in the wort, I do not know, but I know the grain in my mash tun can reek if I brew at night and wait until morning to clean up.
  7. Darthballs

    Darthballs Initiate (0) Feb 4, 2011 Missouri

    Not exactly what I wanted to hear but thanks for the info. I'm glad I listened to everyone and not settle for what I wanted to hear. (didn't want to get yelled at) Looks like it's full brew days for me. I might have to experiment with overnight mash then to save some time.
Thread Status:
Not open for further replies.
  • About Us

    Your go-to website for beer (since 1996), publishers of BeerAdvocate magazine (since 2006) and hosts of world-class beer events (since 2003). Respect Beer.
  • BeerAdvocate Microbrew Invitational

    Join us June 2-3, 2017 in Boston, Mass. for beer, cider, mead, kombucha and sake from over 70 small producers.

    Learn More
  • Subscribe to BeerAdvocate Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.