[brewmasternpb]

Hi everyone...
I had a friend brew a Saison that he mashed over night, making for a really long Sac rest.  That Saison ended up taking Bronze for the category in the 2nd round of the NHC a couple of years ago.  However, it's only one point of reference, so if anyone else has info about an overnight Mash, I would like to hear it!
Thanks,
Dave

[gordonstrong]

pp. 47-48

[brewmasternpb]

Is that from your book Gordon?

[gordonstrong]

yes

[punatic]

A link would be more succinct...   

[malzig]

Since no one that has actually done an overnight mash seems to be able to give you an answer, I can give you some more indirect experience.  I have a friend who performs overnight mashes frequently.  He's an excellent brewer and the beers that he has made with wort produced from an overnight mash have also been excellent.

[EHall]

Go over to tastybrew.com forum and ask, bunch of folks do it.

[brewmasternpb]

Thanks gang, but I mashed my usual way (an hour).  I was just too tired Saturday night to get a mash started... I think I will next batch though... Thanks!

[gmac]

I read Gordon's book pages last night.  Sounds to me like that deal with doing a regular mash and then holding the wort warm overnight to boil the next day.  I'm not sure if you are thinking of that or mashing in at bed time and lautering in the morning.  I'd think that would be pretty sour or at least starting to sour if the temps dropped below 140 or so.  I have to admit, I didn't think that that little section (also not written by Gordon) was the best written part of the book. 

I was actually thinking of trying that on 3 gals to make a sour wheat beer (not exactly a berlinner weisse per se).

[EHall]

I overnight mash alot, makes for much easier brew days. I'll dough in around 10:30 at night and start sparging up to 10hrs later... usually more like 8hrs. Mashing in around 152F, I usually only lose about 11 degrees in that period. The last time I did this a couple weeks ago it sat about 11hrs...it smelled slightly sour but it wasn't. One thing to keep in mind is you will end up with a dryer beer even if you mash in at 156-158. So I would suggest you don't do this for all styles.

[tubercle]

I have overnight mashed plenty of times. Usually have a 5* or less drop keeping the mash tun in the house wrapped in a quilt. No sour issues at all. I do it just to save a little time the next day when I have other project going on like making cheese, canning...or more recently, making sausage

[ccfoo242]

pp. 47-48

  I hope one day I can answer a question that way.

[EHall]

pp. 47-48

  I hope one day I can answer a question that way.

I thought it was pretty arrogant...

[denny]

pp. 47-48

  I hope one day I can answer a question that way.

I thought it was pretty arrogant...

I thought it was succinct and to the point....

[EHall]

and arrogant to think that everyone bought his book.