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Brews & Views Bulletin Board Service * Brews and Views Archive 2005 * Archive through June 14, 2005 * Mash/Sparge Tonight, Boil Tomorrow - How's the Flavor? < Previous Next >

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damon
Member
Username: Nomad

Post Number: 114
Registered: 07-2004
Posted on Tuesday, May 31, 2005 - 06:56 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

For those that mash/sparge at night and then boil the next morning, how's the flavor of the beer? Any significant difference versus the same recipe from a straight-thru brewday?

FWIW, I plan to do a quick pasteurization before I let the wort sit overnight in the kettle.
 

Geoff Buschur
Advanced Member
Username: Avmech

Post Number: 780
Registered: 06-2004
Posted on Tuesday, May 31, 2005 - 07:01 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I mash overnight and sparge the next day. No change in flavor, in fact I think my beer is more gooder now.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 3159
Registered: 01-2002
Posted on Tuesday, May 31, 2005 - 08:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I don't think you'll have any problem, damon. I've mentioned before the story of a brewpub that suffered a boiler failure after they had collected the runoff from the sparge. They had to let it sit in the kettle overnight until they could get a part replaced the next day. They went ahead and boiled, and the beer turned out just fine.
 

Vince Turley
Member
Username: Vince

Post Number: 182
Registered: 05-2003
Posted on Tuesday, May 31, 2005 - 08:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Are there particular styles that are more suited to overnight mashing? Does the make up of the grain bill have any impact (wheat, oats, etc.)? I assume that if you are doing a step mash, that you would go through all the steps and then simply begin your boil the next day as you would "normally"?

This is a timely topic, as I find that with a new baby and toddler, my available time-span is limited.
 

Chumley
Senior Member
Username: Chumley

Post Number: 3227
Registered: 02-2003
Posted on Tuesday, May 31, 2005 - 08:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>Are there particular styles that are more suited to overnight mashing?

Yes. Big beers work the best, like tripels. Also, beers with high percentages of Munich malt also work well. Any style that is better served with a highly attenuative wort.
 

Mike S
New Member
Username: Shiga_mike

Post Number: 3
Registered: 10-2004
Posted on Wednesday, June 01, 2005 - 12:05 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>Are there particular styles that are more suited to overnight mashing?

I couldn't really say, because that is the only way that I brew. All of my mashes start about 10 pm. I then measure out the water I'll use the next morning and have the HLT ready to fire. I wake up at 6 and am done with cleanup at 10 or 10:30. Yep, you guessed it--I have a baby in the household.

One thing to mention, I adjust all of my sac rest temps up by a degree or two to compensate for the extra fermentablity of the long mash.

Works great.

Mike
 

damon
Member
Username: Nomad

Post Number: 115
Registered: 07-2004
Posted on Wednesday, June 01, 2005 - 12:39 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill, thank for the reassurance. Definitely going to sparge the wort out and pasteurize before bedtime, though.

And what about FWH when using this method? I guess the next day I'll toss in that hop addition when the kettle gets to 150-160F on the way up to the full boil.