2 stage brew

[Secla]

Im considering trying a split brew this week (I work nights and look after the kids so finding time isnt the easiest)
My plan is to heat the water when i get home 6.30am
mash in when at temperature 7.30-8
Get the kids ready and taken to school and sparge when i get back from dropping them off 9am
leave it in the boiler (insulate)
Then when the wife gets home (5.30-6pm) get the boiler running do the boil/cool etc.

are there any precautions extra precautions/procedures i should look at when doing a brew like this ? obviously the wort will take a little longer to get back to the boil !

[Dave S]

Im considering trying a split brew this week (I work nights and look after the kids so finding time isnt the easiest)
My plan is to heat the water when i get home 6.30am
mash in when at temperature 7.30-8
Get the kids ready and taken to school and sparge when i get back from dropping them off 9am
leave it in the boiler (insulate)
Then when the wife gets home (5.30-6pm) get the boiler running do the boil/cool etc.

are there any precautions extra precautions/procedures i should look at when doing a brew like this ? obviously the wort will take a little longer to get back to the boil !

Leaving lovely sweet and sticky wort lying around is always going to heighten the risk of something nasty getting in there. If you keep it well covered you might get away with it most of the time, but it's not ideal.

[rpt]

If you can leave the wort above 55C you should be OK but if it drops below this then bacteria might start making off flavours. I overnight mash and have no problems.

[Secla]

I have a thermopot, would it be better to just leave it sealed in that and sparge then boil later ?

[rpt]

Yes. Mash in in the morning, sparge and boil in the evening.

[WalesAles]

Don`t forget to pick the kids up from school!

WA

[Fil]

+1 to mash in the am and sparge/boil/chill in the PM if you can, if you batch sparge you could fill with batch #1 last thing in the am to save 30 mins or so later on..

if evening time is short you could insulate and prewarm the kettle to retain as much of the sparged liquors heat as possible under a lid to minimise the risk of airborne microlife falling in and flourishing

[alix101]

I'm going to say you'll be absolutely fine...
Just make sure your sanitation procedures are good the boil should kill everything, keep a sealed lid on to reduce the risk....I haven't done a sour mash but I assume (somone could pitch in who does) that certain bacteria can survive the boil or there flavours can.....but keep a sealed lid and good sanitation should see you through.

[Secla]

I can go and switch on the sparge water before the missus gets home get it ready to go.
Do a 60 minute boil, hopefully il be done before 9