Long brew days are stopping me from brewing as much as I would like. A couple of hours mash/sparge, then heat to boiling, and hour+ boil, then hop steep, cool, and transfer, all adds up to about 5+ hours.
If I could mash in the evening, and then in the morning heat the wort up while getting coffee and breakfast, everything could be done in a few hours, and be done before mid-day.
Has anyone done this? Any advice? I assume you need to heat the wort up after mash and sparge to about 180 F to kill any souring bacteria and any enzymes. Just place the lid on the pot and leave alone overnight.
How long do you think the wort could be left between mash and boil? If you couldn't get to it the next day, would it last 36 hours?
If I could mash in the evening, and then in the morning heat the wort up while getting coffee and breakfast, everything could be done in a few hours, and be done before mid-day.
Has anyone done this? Any advice? I assume you need to heat the wort up after mash and sparge to about 180 F to kill any souring bacteria and any enzymes. Just place the lid on the pot and leave alone overnight.
How long do you think the wort could be left between mash and boil? If you couldn't get to it the next day, would it last 36 hours?