Overnight Mashing?

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Mar 12, 2006 3:43 pm

Has anyone had any experience with mashing overnight? From the little information that I have found, those that have tried it have had good results. Others have given their opinions without actually trying it and have recommended against it. What do you think? It would definitely allow me to brew more frequently.

Chris Alvey · Post by **Chris Alvey** » Sun Mar 12, 2006 6:41 pm

Do you mean actually mash overnight ? Or mash one night, brew the next day ?

Dwayne_Delaney · Post by **Dwayne_Delaney** » Sun Mar 12, 2006 6:48 pm

Start the mash before you go to bed and then sparge when you've awaken.

Chris Alvey · Post by **Chris Alvey** » Mon Mar 13, 2006 2:19 pm

I asked this on the Brewing Network show last night. They said that the basic danger would be souring of the mash when it cooled down around 110 to 140(ish) range.
They mentioned that the sour taste might actually be something good (like with a Wit). If you were to keep it above the 150 range the whole night, possibly you would be out of the woods.

Hope this helps.

Chris Norrick · Post by **Chris Norrick** » Mon Mar 13, 2006 4:27 pm

better get it a blanket!

I completely forgot about the show last night. Did you call in? I'm almost caught up on the archives, so I get a lot of the inside jokes now.

Chris Alvey · Post by **Chris Alvey** » Mon Mar 13, 2006 6:52 pm

Naa, I just typed it in on chat and they answered the question during the show.

Dwayne_Delaney · Post by **Dwayne_Delaney** » Mon Mar 13, 2006 7:25 pm

Thanks for thinking about me. I'm not sure what my temp drop would be after 8 or so hours. Maybe as an experiment, I could check the temperature every couple of hours until it dropped below 140 or after 8 hours, which ever came first. I would probably start out at around 156 and use plenty of blankets. Thanks again.