Max. time between mash and boil

Houblon34 · Post by **Houblon34** » Tue Jan 14, 2014 1:53 pm

Ok, let's say that today I have time to mash and create my wort, but I don't have time to boil/cool down/pitch yeast. Can I create my wort and set it aside for a certain amount of time? If so, how long?

GuingesRock · Post by **GuingesRock** » Tue Jan 14, 2014 2:02 pm

Houblon34 wrote:Ok, let's say that today I have time to mash and create my wort, but I don't have time to boil/cool down/pitch yeast. Can I create my wort and set it aside for a certain amount of time? If so, how long?

I don't think it's advisable to let it cool and sit around. Infection sets in. Even though the boil will later kill anything that grows, it's said you get resulting off flavours. With overnight mashing you try not to let the mash temp drop below 130F for the same reason.

Post by **RubberToe** » Tue Jan 14, 2014 2:10 pm

I'd complete the mash, bring it up to about boiling, kill the heat, cover & insulate until you can complete the brew. If it's days it wouldn't hurt to bring it back up to temp now and then.

Several of us have done some long "boils" by simmering the wort at around 182F (covered) for a day or two (or three). It won't hurt a thing.

GuingesRock · Post by **GuingesRock** » Tue Jan 14, 2014 2:14 pm

Overnight mashing is another option, but I never really liked the results from that.

Houblon34 · Post by **Houblon34** » Tue Jan 14, 2014 2:20 pm

GuingesRock wrote:Even though the boil will later kill anything that grows, it's said you get resulting off flavours.

That was my main concern. In other words, it's a PITA and I'm better off waiting until I have time to complete my batch. Thanks!

Max. time between mash and boil

Max. time between mash and boil

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