Mash time

[jeffjm]

If you maintain your mash temps overnight, there shouldn't be a problem with souring. Lacto doesn't become a problem until you're below saccharification temps.

Mr. Wizard in BYO addressed this very question: http://byo.com/european-dark-lager/item/931-is-there-any-reason-you-couldnt-mash-overnight-and-just-sparge-in-the-morning

[12stones]

If you maintain your mash temps overnight, there shouldn't be a problem with souring. Lacto doesn't become a problem until you're below saccharification temps.

Mr. Wizard in BYO addressed this very question: [url]http://byo.com/european-dark-lager/item/931-is-there-any-reason-you-couldnt-mash-overnight-and-just-sparge-in-the-morning[/url]

Great article find.

[mccaff]

Thank you all for your input regarding this matter. I feel the general consensus is to be more efficient and organized with your time.

These "brew sessions" have become a social event and after all we're in it for fun. At any rate, I researched lactobacilli remembering Louis Pasteur and the 'pasturization' process and concluded that the lactobacilli is not tolerant of temperatures above 140 F and 'HTST' high temperature short time is a technique used today to retard spoilage in milk and other foods. A 90 minite boil should sterilize the wort. One responder stated he employs the BIAB technique. Completes the mash and removes the grain bag the nite before then boils the following day which is what I'm trying to accomplish. I think I'll give it a try. Let you know.

[mccaff]

Thanks jeffjm for the reference to that article. I read thru it and was very pleased knowing the proceedure described was almost identical to what I was going to try. I'm using a mashtun I made from an old keg, insulated it and use a HERMS system with PID's to control the temp. Quite easy to maintain temp within 1 or 2 degrees and the insulation keeps the cost around $ 2 or less for all nite. I was affraid of 'over mashing' and extracting the undesirables from the grain but according to the article over mashing is not a problem, however, maintaining temp seems critical. Thanks again.