If you have the wort in the boil kettle with the lid on, and raise the temp to 170 - 180 range and then flame out, you'll effectively denature enough enzymes to stop conversion, and pasteurize the wort as well. You'll be fine overnight; I do this for probably half my batches. And given that I live in Michigan, in two days it'll be a block of wort-ice and that is pretty effective against microbes as well.
Seriously, I've even gone two days after pasteurizing before I could boil in early Fall season, and I noticed no ill effects.
Now if you'll excuse me, I must be on my way, for I see that the 1469 has blown off another airlock.