Mashing Overnight

[chrismccull]

Do you see any issues with mashing one day and boiling the next?  I'd like to start brewing after work, but, I can't finish the batch as I get home late.  I'd like to mash one night and then boil the wort and pitch the yeast the next.  I don't see any reason this wouldn't work.

[Richard]

Only one: lacto... however when people do this on purpose (Berlinerweisse etc) they usually introduce dry grain when the wort is at 120F.

I know some people leave their mash overnight with no ill effect reported - That's 12 hours whereas this is 24 though.

I suspect you'll be alright.

[chrismccull]

Thanks, I didn't think that there would be much of an issue.

[Kyle]

One issue though will be to clean the tun as soon as the mash is done, though. I left that over night in warm weather ONCE. That is not a nice smell.

[Jake]

I have a cooler of grain on my front porch that has been sitting there since Sunday. Looking forward to cleaning it out  

[Richard]

Use a gas mask.

[Chris Craig]

One issue though will be to clean the tun as soon as the mash is done, though. I left that over night in warm weather ONCE. That is not a nice smell.

Pretty nasty.  I did that, then had to let it soak in Oxy for a couple days to get rid of the smell.  Now I empty the tun during the boil.

[Jake]

Once I get that sour moldy smell, I'll usually dump it. I once went 2 weeks and when I opened I actually vomited. Some people never learn