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Brewing after work...


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#21 djinkc

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Posted 06 April 2009 - 05:44 PM

IF you're asking about an extended mash, its just like any other single infusion mash. My thinking is that the mash profile is set right away, so any temp decay is not really an issue, mash profile-wise.

I think that's probably about right. There's probably a bit of a difference but those lazy ass amylases get tired quick. I've gone to shorter mashes and really haven't noted any changes. I would bet the other direction doesn't make a lot of difference. As long as you don't let it get too cool.........

#22 3rd party JKor

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Posted 06 April 2009 - 05:57 PM

Truthfully, I've never considered doing an extended mash because 1.) I've never had a reason and 2.) my assumption was always that letting the temperature drift more than a few degrees would have a fairly significant effect on your end product. Perhaps my assumptions are wrong.

#23 AspenLeif

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Posted 07 April 2009 - 04:37 AM

I've brewed after work...and I should do this more often as weekends tend to get filled up with other things. As long as everything is measured out and grains crushed...I can have 11gal in the fermenter in 4.5hrs from start.MB


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