overnight no-chill brewdays

[MashBag]

I know some have questioned this method but I have been asked for timings so I thought I would share a bit more detail too.


Day 1
Takes 40 mins all in.
Setup the BM20. Fetch and fill. Treat the water. Dough in the grain. Insulated. Pressed 'go'. Run away @ 19:03

Day 2
Takes 80 minutes in front of BM.
Elapsed time is about 2.5 hours.
07.00 start BM is ready to boil.
Remove malt. Start boil.
Weight hops & additions.
Setup extractor lid. Run away (at say 78c)
This gives me 37 mins (22m heatup +15m to first hopping) to have breakfast and get the news.
Return and add #2 hopping. Run away.
After another 45mins return.
Boil is complete and the temp has fallen to 85c. Add hops. Dismantle extractor. Run away.
Return after another 30mins.
Remove hops. Lid on insulation off.
Done.

Day 3
20 - 30 mins max
07.00 Return to the BM.
Temp about 20c (seasonal adjustment required)
Drain BM, start yeast.
Rinse BM to remove trub with hose.
Setup for fermenting.
Return the wort
Done.

Day 4 & 5
Check ferment.

Day 10
60 mins for warm 'in crate' bottling, inc setting up 'in crate' conditioning heater.
Wash BM thoroughly, inc stripping pump and drying. 30 mins.

Day 16/17
Conditioning heat off.
Beer ready for first sampling.


Not a method for everyone, but it really 'fits in' well for me, instead of a full on brewday.

[LeeH]

What efficiency do you get with an overnight mash?

I use no chill without issue, but mashing overnight sounds intriguing.

[bitter_dave]

Why are you fermenting in your BM if you are emptying it, rinsing it, and returning wort to the BM? Why not just use a fermenter? Presumably you have to sanitise what you put the wort whilst rinsing the BM anyway? Or am I missing something?

[IPA]

Why are you fermenting in your BM if you are emptying it, rinsing it, and returning wort to the BM? Why not just use a fermenter? Presumably you have to sanitise what you put the wort whilst rinsing the BM anyway? Or am I missing something?

It also means that beer production has to be put on hold because the BM is in use.

[MashBag]

What efficiency do you get with an overnight mash?

I use no chill without issue, but mashing overnight sounds intriguing.

The same. The overnight bit is 20c, the mash timings are just the same.

I can email you the spreadsheet with all the timings if you want to try it. Back calculated so that is finishes 12 hour later (you need to allow for temp uplift between steps)

[MashBag]

Why are you fermenting in your BM if you are emptying it, rinsing it, and returning wort to the BM? Why not just use a fermenter? Presumably you have to sanitise what you put the wort whilst rinsing the BM anyway? Or am I missing something?

It is space and cost effective & efficient and easy.

I have a bottom tap and a bucket. Just soooo easy.
I use yeast for santitation (or alcohol if required)

[Eric]

I use yeast for sanitation.

That's a new one for me and I've brewed since 1963.

[MashBag]

It also means that beer production has to be put on hold because the BM is in use.

That's a good point, but my BM probably spends most of it life empty. I just time any further brews accordingly. One per week is enough for me.

[MashBag]

I use yeast for sanitation.

That's a new one for me and I've brewed since 1963.

The bucket is 'eat off it' clean but not sanitized.
The history of beer insists that Yeast have the ability to clean up for us.

For everything else is there is alcohol spray.

[Eric]

Yeast clean up after themselves, that is when there is nothing left in wort they can digest, they ingest many of their waste products after gorging on the richness of wort.

https://www.murphyandson.co.uk/resource ... e-brewery/

See under fermentation and FV's , the primary soil is Yeast.

Winemakers can get away with near murder because of strong alcohol. Distillers get away with absolute murder because of stronger alcohol. Brewers have to sanitise before fermentation or drink their beer very quickly before it becomes rancid.

[MashBag]

My evidence, education and experience does not support your proposition. So sorry I cannot agree with you.

Not trying to offend, just sayin.

[Eric]

My evidence, education and experience does not support your proposition. So sorry I cannot agree with you.

Not trying to offend, just sayin.

No offence taken, you tell us you rely of yeast to sanitise your fermentation vessel. I read that some Americans don't boil their wort and advise their beers are wonderful.

Thank you for advising how you make beer in less time than most homebrewers take.

[Eric]

.

[MashBag]

I don't rely on the yeast. I understand the yeast and its abilities.

TFR is my go to cleaner. With a brush and cold hose. No soaking, no chemicals aiming for "kitchen" clean not "operating theatre" and believe me, the persuit of idle brewing makes you test every chemical and every cleaning process you can find. Most disappoint.

[MashBag]

I read that some Americans don't boil their wort and advise their beers are wonderful.

Thank you for advising how you make beer in less time than most homebrewers take.

I know distillers that don't boil. But get trouble with a protein foam. And we all know what that is.

I guess no boil would seriously affect clarify if not flavour.