Length of mash

[YorkshireTiger]

Hi chaps, wonder if you could help me with a logistical dilemma? Got a bit of time on Sunday to do a brew but other commitments as well. Need to tie on doing a brew with other stuff so planning on putting on the mash before attending to the less interesting stuff. My question is this , would it be a problem if the mash ends up being longer than I would have planned for example 3-4 hours. I understand there is no advantage to such a long mash, but would need to know whether it would be to the detriment of the finished product? Thanks in anticipation, Matt

[YorkshireTiger]

Should have read other posts first! Looking at chrissy63s thread about overnight mashing kinda explains it! Looks like I'm fretting over nothing but might be an idea to mash a degree or two higher than usual to compensate, sound about right?

[Charles1968]

Maybe 1 degree higher as it's much shorter than overnight, or even normal temp would be fine. Remember to insulate well. Works best if you mash in a converted cool box, which is already well insulated.

[alix101]

I've not done it but I've read many times about people who almost solely brew this way with good results. The key is to not let the temp drop below 60 ideally and certainly not 49 or below where your more likely to get an infection from lactobacillus or whatever else is floating around.
If you have a good mash tun there's still no harm in a bit more insulation wrap a duvet around especially If your in the shed or garage.

[rpt]

I regularly do an overnight mash so I can be finished by lunchtime. As long as the temperature stays above 50C it is fine.

[YorkshireTiger]

Thanks chaps, grateful for the insight as always and looking forward to getting a brew on with no worries now, ta matt