Did this the other day. AND included my Rennarian coordinates!
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Is there any good reason why I shouldn't mash/sparge one day and brew the next?Keeping the wort overnight, eh? I guess it may depend on whether it picks up any bacteria before the boil. This is sort of the way you could make a Berliner Weisse. I would suggest that you find a way to keep the wort as hot as possible, but it should be OK.
I've heard of exploding 12 oz bottles, but never a growler. Do you have any other knowledge or is your opinion pure speculation?Speculation from observing the growlers. You may have never heard of growlers exploding because it's not commonly used to prime beer.
I'm not sure how you'd treat the wood before aging. Run it through a planer to get fresh wood exposed, then bake it or toast it in the oven?You can buy spirals of different types of wood and hang them in the fermenter, taste testing occasionally until you get what you're after. Search for "infusion spirals"
Beer is sold in growlers all the time. Both filled at the bar and also sold in liqour stores. So I don't see why they wouldn't work for homebrew.Mostly because every homebrewer has heard the stories of exploding bottles, whether it was an uncle years ago or a personal episode. Growlers don't have the same strength as beer bottles and would be bad to prime or to add under attenuated beer to. Finished, carbonated beer from your tap for short term use is a different story, but carbonating in a growler is risky.