A question for those who do overnight brews...

[just_steve]

B Coagulans and B Stearothermophilus: These lesser known microorganisms can cause wort spoilage when a brewer leaves wort for long periods at high temperature (65 to 80oC) and can create high levels of lactic acid.

Does anybody holding wort after the mash overnight @ 66oC have issues which are consistent with those described above? I'm hoping that if I wrap up my 33L pot in a duvet it may drop a bit below 65oC but not by too much....

 

[bunkerbrewer]

Are they talking about pre- or post-boil there?

 

[wilsoa1111]

i wouldnt worry pre mash, if anything would help my eff, going to have to do a sourmash for my lager for lactic anyway

 

[graysalchemy]

I mash overnight and sometimes my mashes are on for 14hrs. I usually lose 10c in that time so I wouldn't have thought it was a problem. More of a possible concern and one are amerivan cousins always point out is the temp dropping bellow 53c and becoming infected with bacteria. Yes you boil it and the bacteria are killed but they can do damage and cause off flavours. Having said all that I have never had any problems and I don't know of anyone reporting problems on here. :thumb:

 

[pittsy]

Another problem though slight is your wort will darken a bit , i have read about it but also i mashed then collected my wort then boiled it the following day and it had gone darker sitting in the fv before boiling it , so if you are doing a pale beer ... if not no worries.

 

[graysalchemy]

I did a overnight mash on a pale beer (and repeating it tommorow) and it was the palest beer I have ever brewed. :wha: :wha: