I am just starting AG and my time available to brew is likely to become less as the months go by. So I was wondering why one couldn't mash the night before and then boil the wort the next morning. Given its being boiled then infection shouldn't be an issue.
Just wondering why more people didn't do this, am I missing something fundamental?
Mashing the night before?
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GrowlingDogBeer
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verno
Re: Mashing the night before?
Thanks, I had a quick search but obviously not detailed enough
Re: Mashing the night before?
http://www.brewboard.com/index.php?showtopic=30815 has got lots of stuff about it, although he's not quite right about lactobacillus not surviving a 140F (60C) mash. Some strains can survive this temperature quite happily. They can't grow though, so it's important to keep the mash above this temperature to keep them in check.