Brewing over multiple days

mnstorm99 · Apr 8, 2012

mugs1789 said: ↑

It saves me about an hour, maybe less. More importantly, it shifts some brewing time from a weekend morning (typically busy family time) to Friday or Saturday night, after the kids are in bed.

Yeah, I guess for me two hours Friday night and then I typically boil (another two hours) when I get up Saturday. That seems to work best. And the mash is what I expect it to be.

Nashvillain · Apr 29, 2012

leedorham said: ↑

I can't answer any of those with anything but speculation. If you started at 150, I imagine you'd end up with a highly fermentable, thin bodied wort. In the BYO article where the guy makes the all-grain 20 percenter, he mashes overnight. I can't recall what the temp drop was but his goal was to get as fermentable a wort as possible.

I'd really like to read that article, any idea what issue?

leedorham · Apr 29, 2012

Nashvillain said: ↑

I'd really like to read that article, any idea what issue?

http://www.byo.com/stories/techniqu...ll-grain-brewing/51-21-alcohol-all-grain-beer

bishopdc0 · May 4, 2012

dgs said: ↑

Another way many brewers split up their brew time is with "no chill" brewing. Basically, they mash and boil, but delay pitching the yeast until after the wort has cooled at a much slower rate than would have happened with a wort chiller or icebath. I think this became popular because of water conservation, but it also provides the opportunity to time shift the brewing steps.

I do this if I'm not brewing at home...put into kegs for transit works great...I have a stout I brewed up to camp and turned out great

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Brewing over multiple days

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Brewing over multiple days

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