Ok I’m dumb :). I thought you meant your entire ferment being in one night (some people do this when distilling)…
80c kills most (but not all) germs, so you would usually be fine unless you introduced more. It’s not always perfect, but my wife used to do that with her soups all the time… Until one time she ended up with a bad soup. She still does it because the risk is low and the convenience-return is high.
NGL, my washes end up in a still so I’m not worried about secondary colonies as long as they don’t stop the yeast from winning. It just means unique flavors.
the technique I attempted was mash in at 80c, unplug the kettle, and then let rest overnight.
the idea is to get a better sugar conversion without babysitting a kettle for an hour.
this also broke the brew day up into two.
Ok I’m dumb :). I thought you meant your entire ferment being in one night (some people do this when distilling)…
80c kills most (but not all) germs, so you would usually be fine unless you introduced more. It’s not always perfect, but my wife used to do that with her soups all the time… Until one time she ended up with a bad soup. She still does it because the risk is low and the convenience-return is high.
I don’t think the 80c is meant to sanitize in anyway, rather convert the starches to sugars.
It didn’t kill the lactobacillus because my mash was covered in it by the time i got back to it.
it didn’t impact the flavor of the end product but damn was that gross to clean up.
No, I’m sure it’s not but it can kill some germs.
NGL, my washes end up in a still so I’m not worried about secondary colonies as long as they don’t stop the yeast from winning. It just means unique flavors.