Delay between wort collect and boil?

Northern Brewer General
1

So, my daughter has a soccer game in the middle of a day I was planning on brewing. Is there any reason why I couldn’t collect all my wort, and then let it sit for an hour or so before I start the boil? It seems like it would be fine to me, but you guys may know something I don’t.

2

I would get the mash started & then go to the soccer game. Then when you get back you can run it off and have a much warmer wort to start with. The longer mash won’t hurt anything. Cheers!!!

3

some have said DMS can start to build up if you do that (though I’ve done it before, for a split batch, without much consequence). Maybe bump up to a 90 minute boil to drive off any precursors.

I do agree with the above-poster re: the mash as well. You might even bump your efficiency!

4

If you don’t do a mashout or heat the wort before you let it sit for an hour, it’s the same as leaving it in the mashtun - all the sugars are in solution and the enzymes are still munching away.

5

I usually do a mashout, and I probably will for this batch cause I don’t want to end up with something overly attenuated. I’ll consider doing the mash during gametime, I figure which I do will depend on what time it happens to be when I get to that point. I’m not too worried about DMS with this beer (pumpkin ale), but I might do the 90min thing. I do 90min boils about as often as not anyway.

Thanks guys.

6

If you want to go to the game worry-free, just get the kettle to 180F and wrap it in a blanket before you go.

7

So, what I ended up doing was heating my collected wort to 190 or so to make sure the enzymes were denatured, and then left for the game. My runnoff was down to a very slow trickle at this point, and I went ahead and left the valve open, I ended up collecting another couple quarts of wort while I was gone. Which is good, cause I was a little short. I was mashing pumpkin, and that stuff is sticky.

Anyway, it seems to have worked well, if I had a DMS problem I couldn’t taste it in the boiled wort. We’ll see how the finished product turns out.

Thanks as always for the help guys.

Nate

8

I would just do a longer mash.

I mash in at lunch and start the sparge/lautering as soon as I get home at 4pm.

Never had an issue at all.