Mashing time

[critch]

one possible problem would be extra tannin extraction, but no one here seems to have suffered it , so I wouldn't worry

[oakwell]

when I split the brewday I tend to complete mashing and sparging and the transfer of the wort to the boiler on the evening of day 1. i'll heat the wort to around 95C, switch off the boiler and leave it until the following morning. the wort typically drops to around 60C overnight. i adopted this method due to concerns about the extraction of tannin. it seems to work fine for me with no noticeable effect on beer quality

[barry44]

when I split the brewday I tend to complete mashing and sparging and the transfer of the wort to the boiler on the evening of day 1. i'll heat the wort to around 95C, switch off the boiler and leave it until the following morning. the wort typically drops to around 60C overnight. i adopted this method due to concerns about the extraction of tannin. it seems to work fine for me with no noticeable effect on beer quality

This is something I am considering. How many brews have you made using this method?

[oakwell]

when I split the brewday I tend to complete mashing and sparging and the transfer of the wort to the boiler on the evening of day 1. i'll heat the wort to around 95C, switch off the boiler and leave it until the following morning. the wort typically drops to around 60C overnight. i adopted this method due to concerns about the extraction of tannin. it seems to work fine for me with no noticeable effect on beer quality

This is something I am considering. How many brews have you made using this method?

maybe half a dozen or so and across various styles. it's certainly a method I'll use more often in the future