I am curious if letting the mash sit overnight to convert split your brew day up enough to make it worth while.

  • abraxas@lemmy.ml
    link
    fedilink
    English
    arrow-up
    1
    ·
    1 year ago

    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.

    • JoYo@lemmy.mlOPM
      link
      fedilink
      English
      arrow-up
      2
      arrow-down
      1
      ·
      1 year ago

      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.

      • abraxas@lemmy.ml
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        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.