I am a partial mash brewer and I am having trouble finding a block of time to dedicate to brewing over the next few weeks. If I could I’d wait out this tough schedule and brew after all of my scheduling issues are in the past, but I’d run out of homebrew before that happens. Poor planning, I know.
So I can brew during this time frame, I’d like to know if I can start the partial mash and let it sit for up to two hours before I can sparge and complete my brew day? If I proceed under that scenario, what should I change from my normal process with regard to mash temperatures. Say I want to mash at 150 degrees. Do I start higher and then assume it will drop and average about 150? Or do I start at my normal temperature and let it go where it goes?
2 hours isn’t much at all. A cooler mash tun won’t drop much heat in that amount of time, so you shouldn’t have to change anything. some people even mash overnight, so you’re good.
Like today, I am going to brew right after work. But I did have the time at lunch to mash my grains. If I mashed at noon, and got home at 4pm, and started the sparge. Would there be any negative results?
If there isn’t, I think I would do this from now on. Would be great to have the first hour & half of brewing done before I even got home.
The major “side effect” is you will end up with a more fermentable wort. I’ve been considering trying something similar to help me squeeze in more brewing days. I think I probably would increase my intial mash temp a couple degrees and/or add a bit more dextrin/crystal malt to help compensate for the temp drop and added mash time.
I think I would be ok on the over fermentability if I did a mash in the 153-156 range. especially now. Living in charleston south carolina, I doubt I will see that much of a drop in three to four hours.
I hate I didn’t read this thread before I went home to lunch. Because I would have totally done this today.
