Cedar Rapids Brewing Society

Going to be brewing a Dead Guy clone tonight/tomorrow morning. This will be my second beer where I'll be mashing overnight. Hopefully it goes well!

Sent from my LG-US996 using Tapatalk

Do you have an automated system, or are you going to babysit it all night?

What benefits do you expect from a lengthy mash?

Neither. Mash then leave in a preheated oven all night. Last time I did it I dropped roughly 1.5*F per hour, for 10 hours.

Main benefit is a shorter brew morning, just sparge and go. I also noticed a smaller bump in efficiency. It's also worth noting I brew 3 gal. batches.

Sent from my LG-US996 using Tapatalk

I have previously done overnight mashing in a cooler. Turned out great. IIRC, that was when I was doing ~5 gallon brews. I'm not sure I would want to go much longer than that, though. The main advantage is the ability to sleep through the mash. It may have resulted in a slightly drier beer, but I'm not sure it would stand up to blind taste-testing.

Ya, splitting up brew day into 2 parts is really handy when you have time restrictions.

I'm at the point now where "day 1" is supposed to be every single prep step (ingredients, sanitizing fermenters, collecting water, assembling hardware) and "day 2" is the mash/boil/pitch.
Frees up some time during mash and boil to do a little housework or play with kids or something.

I'd be concerned about souring the mash unless you go through a mash out/sanitize the grain prior to letting it sit.

Sent from my SM-G930R4 using Tapatalk

I do similar to Andrew. I do a lot of prep the night before the brew to make the brew day as efficient as possible.

whitedj wrote:I'd be concerned about souring the mash unless you go through a mash out/sanitize the grain prior to letting it sit.

Sent from my SM-G930R4 using Tapatalk

150F is within the rapid-kill range for non-temperature-acclimated lacto/pedio/sach/brett. The small amount that doesn't get killed almost immediately is not going to be able to multiply nor metabolize efficiently at that temperature range. If it were at 120G or 130F you could conceivably have issues, but normal mash range shouldn't have any appreciable risk.

What temp do you set your oven.

The lowest temperature setting on our oven is 170 F.

whitedj wrote:I'd be concerned about souring the mash unless you go through a mash out/sanitize the grain prior to letting it sit.

Sent from my SM-G930R4 using Tapatalk

I experienced no problems in a well-insulated cooler overnight in the kitchen. I did once start a batch while I had loaned my BK to my neighbor. I figured I could get it back soon enough, but it was, IIRC, the following afternoon. That one developed some funk.

daryl wrote:What temp do you set your oven.

The lowest temperature setting on our oven is 170 F.

Same here. Oven gets preheated to 170 while the strike water warms up. It is shut off immediately once it hits 170. Mash kettle goes into the oven for an hour.

After that hour is up, I pull the mash out of the oven to check temp (usually about 1*F loss) and give it a stir. At this time the oven is set to 170 and the mash goes back in. The oven remains set at 170 for about 20 minutes, sort of like a mini-mash out. Then the oven gets shut off and I go to bed.

Sent from my LG-US996 using Tapatalk

My oven goes down to 100. I put some chicken in low and slow last Thursday. Doesn't smell great.

mjensen52402 wrote:My oven goes down to 100. I put some chicken in low and slow last Thursday. Doesn't smell great.

Just let it go another week or two. When it stops smelling, it's done.