BrewBlender wrote:So it basically says if you can keep your mash in the proper temp-range, you're ok to let it sit overnight and sparge in the morning.
Even in the proper temp range your mash should produce a very well attenuative wort as the attenuation of the wort is a function of temp and time (and other parameters).
What about sparging the night before and letting the wort sit overnight?
Then wake up early and start boiling? Would you have to keep the Wort above 150?
I have heads different opinions on this. Some say it is ok if you boil the wort for at least 10min and make sure that you cover it in a way that keeps the germs out. Others have experienced it going sour. Keeping it above 150F may help against the danger of infection.
I guess it is worth a try
Kai