Tony B
Well-Known Member
I was supposed to brew today, but life happened. Wondering if it’s ok to mash and leave unboiled wort in the kettle overnight and fire it up in the morning.
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I am doing BIAB no sparge, just squeezing the bag. Thinking I could get that step done tonight to save some time tomorrow. Would it be advisable to leave the bag in overnight? I was planning to mash at 151. Should I mash higher if I leave it overnight?Overnight mashing is done more often. You'll probably get lower attenuation due to extended enzyme activity. If you've sparged already you can bring the temperature up to kill enzyme activity and pasteurise your wort. Keep it covered just in case.
I also BIAB, no sparge. I overnight mash regularly; never had a problem. No need to mash higher. I mash in a ten gallon stockpot that fits in my oven. After achieving my desired mash temp, I put it in the oven set to 155f. In the morning I drain the bag and start the boil. The mash always loses a handful of degrees overnight.I am doing BIAB no sparge ... Would it be advisable to leave the bag in overnight? I was planning to mash at 151. Should I mash higher if I leave it overnight?
I started using a sous vide stick to maintain mash temp. Works reasonably well.I also BIAB, no sparge. I overnight mash regularly; never had a problem. No need to mash higher. I mash in a ten gallon stockpot that fits in my oven. After achieving my desired mash temp, I put it in the oven set to 155f. In the morning I drain the bag and start the boil. The mash always loses a handful of degrees overnight.
Do you just stick it in and don’t worry about the sugars cooking onto the element?I started using a sous vide stick to maintain mash temp. Works reasonably well.
I actually use the false bottom from my mash tun as a barrier to keep it from sucking up the bag. I haven’t seen any sugars cooking onto the element. I’ve been mashing in the low 150’s. Works pretty well as long as you stir the mash regularly to equalize the temp. I was stirring every 10 minutes or so and it would fluctuate a couple degrees . I found the lightly used sous vide stick on OfferUp for $25. I think it retails for like $125.Do you just stick it in and don’t worry about the sugars cooking onto the element?
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