Long Long Mash

[Over The Cliff Brewing]

Ok so here's the scenario. I want to get my mash going before I leave for work (yup). Wrap the kettle with a sleeping bag for insulation. I want to leave it until I get home (9 hours or so) then drain and boil (BIAB 2.5 gal batch). Has anyone ever done this? On the surface, it sounds like there could be many issues with it but I thought I throw this out here to see if anyone has done this.

 

[Hawkbox]

I've left it overnight before without issue. There are some risks if it loses to much heat but otherwise go for it.

 

[Craigerrr]

I like the mash in the morning, boil after work idea! Thanks Clint!

 

[Bubba Wade]

Check the Brulosophy site. I think they did an overnight mash experiment.

 

[Mark Farrall]

Not a lot of risk. You probably need at least twice as long for the taste changes to start being noticeable from the microbes on the grains.

 

[Donoroto]

Check the Brulosophy site. I think they did an overnight mash experiment.

Probably inconclusive.

I've never done it, but I suspect there will be no harm from doing it.

 

[56 Firedome]

@Frankenbrewer I do that on almost every brew. I break after the Mashout by draining into a sanitized carboy with an aircheck & leave it overnight. The next morning I fire up the burner & roll on. The wort gets boiled on the 2nd day so no fears of infection. I do the wash up of equip only used on 1st day. 2nd day is boil, steep, whirlpool & cool to pitch temp. Follow normal steps to fermenter.
I don't worry about keeping the wort warm (your sleeping bag) it drops to ambient temp. The aircheck prevents any infection. I pour all, including solids, into the Kettle & boil.
Can't think of any reason not to do this. Makes for 2 short brew & clean up sessions.

 

[dmtaylor]

One time I did a 3-day mash. Started at normal temperatures then let it fall and sit at basement temperatures (60s F) for several days. I was going for a sour mash beer. The mash was very smelly at the end. I completed runoff and boiled as normal. The resulting beer..... was surprisingly NOT very funky or tart. It was a very tasty brew honestly. YMMV.

In most conditions it probably takes a good 3-4 days for any adverse impact from wild organisms. If you are counting in hours and not days, your beer should turn out just fine. Dry, i.e. high attenuation, but just fine. I should try overnight mashing more often. I definitely ain't afraid of it. Temperatures don't even matter all that much. Let it fall. The beer will turn out dry, but if that's okay with you then go for it.

 

[Hawkbox]

When I am making Berliner sours it takes about 24 hours WITH 2 cups of raw grain tossed in to inoculate the beer for it to sour. Without the raw grain to sour I wouldn't be concerned at all.

 

[Over The Cliff Brewing]

Thanks for the feedback. I think I'll try it with a small batch (stove top) so I don't have the kitchen blocked all day. Wifey would have words for me.