8-10 hour mash

[Lumpher]

i've read many posts/forums, etc, about how bacteria can be a risk, off-flavors, etc. has anyone here actually done an overnight mash, keeping the mash in the right temp range? i know a 1 hour mash is best, and it should all be done same day, etc, but i'm curious about the real effects of overnight mashing

[schooly]

Check with Johnnie, I know he's done some this way.....

[mwedge]

i have not done it, but my major concern would be in keeping the mash hot enough to keep bacteria from growing and souring your mash.

[Clint]

Check with Johnnie, I know he's done some this way.....

partial mashes... uses his oven to maintain mash temp during conversion... then just lets it sit overnite and finishes brewing the following day.

[MightyCow9]

It took me forever to figure out why on Earth anyone would want mash overnight. I am thinking now you are talking about avoiding the time consuming mashing portion to shrink the length of the brew day?

[schooly]

That's exactly it.

[Lumpher]

It took me forever to figure out why on Earth anyone would want mash overnight. I am thinking now you are talking about avoiding the time consuming mashing portion to shrink the length of the brew day?

yep. you can do a couple hours 1 day, then a couple the next, and done by 10 am or so. got a 5g cream ale fermenting that i did a 9 hour mash with. did a 75 minute hard boil, though. i'll report on it's taste in a few weeks