Two Stage Brewing??

[DaneBrewer]

Has anyone ever mashed on one day and boiled / brewed on another?? Due to time constraints, my all grain brewing career is not progressing as I'd like but if I could mash and sparge on one night and boil / brew on the next, it would work! Any thoughts??

thanks

[BrewDog]

It won't work unless you are trying to brew a sour beer on purpose. The grain is loaded with lactobacillus and other things that will sour your mash if you give them the time. A Berliner Weisse might be a good beer to try this with, but any "regular" style will not be right.

HTH-

[Bighead68]

I have never done it that way but i imagine that you could get away with it the only thing that concerns me is if you have a big enough pot and a place to keep your wort from getting contaminated.......i have found when i don't have to much time i will do five gallons insted of my usual ten and it takes me about 2.5 hours........:)

[hooky]

I've mashed in on a friday night around 6:30 before going to dinner and a show with SWMBO and boiled saturday morning around 7. Mashed in at 152 and it was 137 in the morning. I use a cooler as a mash tun and threw a blanket over it, so that worked in my favor. I don't think I'd try it in a non-insulated tun.

[dparsons]

I've mash one night and boiled the following morning too - with good results. I wouldn't let it go longer than overnight.

[guildofevil]

I have done this several times with good results. Mash one day, seal the wort in a 25 litre plastic bucket over night, do the boil the next day.

The only time I had trouble with this method was when something came up which meant I couldn't do the boil the next day and the wort ended up sitting in the bucket for several days. When I managed to get backe to it, I found that it had begun to ferment all by itself and not in a good way.

[Vienna Lager]

What BrewDog said is correct and you should try and boil the wort as soon as you can after sparging. I like others who have posted have mashed and due to time constraints sparged and boiled later. In particular I mashed in the late morning and sparged and boiled about 6 hours later. The heat loss was in line with what hooky experienced.

[Mad Scientist]

.....I managed to get backe to it, I found that it had begun to ferment all by itself and not in a good way.

So what you are saying is that an irish lambic does not taste good?

[thekulman]

I do 3 stages all the time.

Thursday night grind grain.
Friday night mash and run - off into kettle
Saturday morning boil, hop etc....

I have never had an issue. By running into the kettle I'm getting the liquid off the grains and by Saturday morning it's still steaming. Because I havnen't boiled yet, I don't worry. Figure the boil will steralize anything that could have gotten into my beer overnight.

Go ahead, you'll likely have success too.

Brian
Homebrewers Retail

[jstrausss]

Wow - this is wild stuff. I have yet to read this kind of ALL-GRAIN brewing. Sounds like a great way to split the long process. I'm going to talk this one out with my brother and brew partner. We also have time constants (wives) and have trouble being able to set up a brew session because of those time constant (wives).

[hockeynut]

Mashing and Sparging on one day and Boiling and pitching the next has become my routine. I have about 8 batches in and have yet to have a problem with it.

I would not mash and leave that overnight however! Just being lazy and waiting to dump out the mash till the next morning has enough of a smell diversion that keeps me from doing it that way.

[dparsons]

I've split mine by mashing, letting sit overnight, and sparging the next day. I get a little better efficiency out of my mash (88% last time I needed to do this).