My Mrs complained about the smell, told her where to go but then re-evaluated. Hot weather last week I brewed in the garden with a 'Out of Bounds Area' for the little one, he played,I brewed! All happy! Clean up after bedtime.
Worth mentioning again what has been said previously in the thread. Mash at a higher temp. for an overnighter. My early attempts were too dry. I use a 2 or 3 degree C higher strike temp than I would for a 60 minute mash.
You are one of those cigar smoking "grey men" (from the kids film/tv-series "Momo"), aren't you? You are certainly repeating their script.... Time waited is time wasted, time to lean means time to clean etc.
I have a similar issue in that my wife hates the smell. I tend to only brew when she’s out now. I did try one outside on Easter weekend while the kids were playing in the garden and it was a nightmare, too many distractions. My wife was away for a week and I brewed three times. All that meant is when she got back I had to answer why there is a fermenting bucket in pretty much every nook and cranny of the house!My Mrs complained about the smell, told her where to go but then re-evaluated. Hot weather last week I brewed in the garden with a 'Out of Bounds Area' for the little one, he played,I brewed! All happy! Clean up after bedtime.
As Steve says nothing wrong with overnight mashing but be careful of leaving it too long as the temp drop will go below mash temps and I am not 100% sure of the actual temp but I think it is about 45C when the mash will start to get a cheesy smell and ruin the beer. I know as I had this happen to me once as I meant to carry on with the brew in the morning after the overnight mash and got called into work. I got home about 2pm and proceeded to do the rest of the brew hoping the cheesy smell would be driven off but no so do be warned as there is a max time and temp drop that should be taken into consideration. I did read up about it but can not fully remember the exact temp and what it does to the grain. The beer had a cheesy smell when you put it to your nose but did not have a cheesy taste it was more like a sour beer so I am guessing it is something to do with the Lactobacillus in the grain maybe I am sure somebody will add the science bit to this postWell there you go, it's one of those things that you might get away with, but there is definitely a potential for spoiling your brew.
Any ideas yet what happened? What was your actual efficiency?Only thing is, my efficiency was terrible and no real ideas why. Still, it was a strong beer so should come out around 7.3% target than 9.1%
Any ideas yet what happened? What was your actual efficiency?
Doesn't mean I'm incorrect thoYou are one of those cigar smoking "grey men" (from the kids film/tv-series "Momo"), aren't you? You are certainly repeating their script.
I'll probably get spanked for saying this as you AG, but do the odd extract/Coopers brew? Done in 22 mins ;O
My kids are wide awake at 6:15 7 days a week regardless of when they go to bed so it’s not a major issue (although nobody surfaced until after 7 this morning) but our house is very soundproof (contrary to what many will have you believe about new builds).That's quite an early start, not afraid you'll wake up the rest of the house?
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