Leaving wort (before boil) on room temperature for 24 hours

[gregorz]

I plan to do a grain-bag sparging. But due to time limitations, I would like to do grain-bag sparging on day one, leave the produced worth on room temperature, and continue with boiling the worth (adding hops...) on day two. Will the worth go bad in this 24 hours?

Gregor

 

[fbsf]

Welcome to the forum!

I probably wouldn't do it, purely because you haven't boiled it to kill off any organisms so you are giving it a day or so at a perfect breeding temperature.

Boiling it afterwards will kill them off, but any off flavours they may have already introduced will stay there and get concentrated during the boil...

Oh, BTW, it's probably an autocorrect thing, but it's wort and not worth...

 

[graysalchemy]

You would be better off doing some sort of overnight mash in an insulated container to keep the wort above 55c. You will also get better efficiencies. :thumb: :thumb:

 

[gregorz]

Thank you for the answers (and the spelling correction). :-)

 

[EskiBrew]

I have done several split brew days as they fit in better with family life now - mash and sparge on one evening then allow to cool naturally before boiling crash cool on the following evening. No problems encountered :thumb:

 

[evanvine]

Just keep the "worth" covered, you will have no problems!
Welcome to the Forum.

 

[adomant]

I agree with fbsf, it is not a good idea to leave wort in this state for a prolonged length of time. If you have no alternative then make sure you have sparged out at a reasonably high temperature to kill off most of the microbe activity and make sure the wort is at a suitable PH (low 5s) which will inactivate most microbes.

There is a microbiological balance that exists throughout the process from growing the barley, steeping, malting and mashing. Microbes such as Lactic Acid Bacteria (LAB) are very prevalent - this is not a bad thing as LAB tend to keep harmfull bacteria away. What you are left with at the end of the mash is an environment which changes the effect of the microbes (they now have warmth and lots and lots of fast food). LAB will produce lactic acid for instance, other bacteria generate DMS and Diacetyl, all of which will adversely affect the final taste. During wort boiling these microbes are either destroyed or deactivated even LAB, which can survive heat quite well, do not survive the chemicals provided by hops.

Therefore it is important to get straight on with the boil as soon as mashing / sparging is over in order to give microbes as little oppourtunity as possible to produce off tastes that remain even after boiling and fermentation.

 

[daveozzz]

In interested in this too... I was planning on just having about 4 hours between the mash and the boil.. think I'd be fairly safe doing that?

 

[RobWalker]

I'm with bob. My mate reakons it would "marinade" your brew too. maybe you could chuck some hops in after mashing and get some serious flavour out of them :thumb: