Delayed Boil?

[Occa]

Hi all, didn't know how I could search this query without reading thousands of posts so I thought I go the easy option.

My question is how long can you delay your boil after finishing your mash-out?
I've got to head off in half an hour and my mash-out has just finished.

I was thinking of boiling it up tomorrow morning. What ill effects could there be?

Cheers & beers Occa

 

[Hogan]

My question is how long can you delay your boil after finishing your mash-out?
I've got to head off in half an hour and my mash-out has just finished.

I was thinking of boiling it up tomorrow morning. What ill effects could there be?

Cheers & beers Occa

None.

Cheers, Hoges.

 

[Doogiechap]

None.

Cheers, Hoges.

This interests me as well Hoges, do you have any more background to your answer ?
Cheers
Doug

 

[newguy]

The long and the short of it is your wort doesn't become sterile until it is boiled. A delay between runoff and boil means that your wort will start to sour because bacteria (which are everywhere) will start to feed on the wort. How much your wort sours in roughly a day will vary - you may get by with no noticeable effects most of the time, but there are times that you will get bitten in the butt.

If it's completely unavoidable, try to minimise the damage/losses by keeping the wort at or above pasteurisation temps. Keep it on the stove on minimum heat, or throw it in the oven (if it fits) on low heat.

 

[buttersd70]

One other issue is continued amalyse activity breaking down the longer dextrins to more fermentable maltose. Whilst the beta amalyse will denature lower than sparge temperature, the alph amalyse will not. Mash time dependency of wort fermentability testing (as done by braukaiser)has made initial observations of continued production of fermentables at tmperatures where beta has been fully denatured, so the observation is that the beta amalyse can continue to break the multi chain molecules. Whilst further testing is required to form an actual conclusion, it would appear that siginificant increase in mash time (whether still in the mash, or run off) can result in further breakdown of the sugars to a more easily fermentable state.

 

[Tony]

Only thing i can sugest is to bring it to the boil for a few minuites and switch off the heat.

I recon it would sour being un boiled.

I do believe the Berliner Weise that Les won the NSW state comp with a few years back was soured with the bacteria from malted barley. He soaked the grain and kept the water with the bacteria in it.

same would happen to the wort i recon

cheers

 

[MHB]

Actually its a remarkably bad idea.
There have already been several points raised, sterilisation, termination of enzyme reactions and the risk of HAS are all real.

You probably wouldnt notice a couple of hour break, buy ideally from the mash tun to the kettle then boil straight away.

If Trent saw this thread he might have some anecdotes to tell you about a couple of beers he took up to Murrays, but best we leave that up to him.

MHB

 

[Occa]

None.

Cheers, Hoges.

Ahh Hoges, your my hero.

OK, left pot on stove and went out to a BBQ have now arrived home, turned the stove on and now just seen the hot break - approx 5hrs since mash-out.

Turned computer on and now seen further comments by MHB, Tony, buttersd70 & newguy which is what I didn't want to hear but thought would be the reality. I was always gonna leave the boil till later but that first reply was what I needed to enjoy dinner and not think about that frigin long mash I decided to do whilst looking after two kids under two, and not have the time to boil it up.

I love this site, informative, entertaining, approachable, yadda, yadda yadda. My wife thinks I'm gonna leave her for some brewer on here.

I've got a good vibe about this brew, possibly because I've had a skinfull and backed a winner today, so when it's drunk at my uncles 60th it will have a story and won't taste like a werribee canoe.

Thanks Occa.

 

[pokolbinguy]

Atleast if it doesnt work out Occa you will have learnt something new.

 

[Occa]

Atleast if it doesnt work out Occa you will have learnt something new.

Definately. Seems like every brewday/ferment brings forth new knowledge.

.....Just wish I'd remember to close that damn fermentor tap!

 

[kram]

Turned computer on and now seen further comments by MHB, Tony, buttersd70 & newguy which is what I didn't want to hear but thought would be the reality. I was always gonna leave the boil till later but that first reply was what I needed to enjoy dinner and not think about that frigin long mash I decided to do whilst looking after two kids under two, and not have the time to boil it up.

You've got some balls mate, I can't even bring myself to attempt a batch with just the one hanging around let alone two!

I can't see what you have done being much different to those that mash overnight, see thread.

 

[buttersd70]

I can't see what you have done being much different to those that mash overnight, see thread.

Haven't seen that one before...interesting that the same issues pointed out in that thread are the same issues pointed out in this one. I noticed that JM (who is often a bit...odd) took measures to counter the increase in fermentability; ie mashing thicker and hotter than normal.

I wouldn't be overly concerned with it Occa. Done is done. You might get a bit more attenuation than you were counting on, (which for me would be a problem in my never ending quest for more dextrinous wort, which comes down to what I brew) but surely nothing to get your knickers in a twist over.

 

[raven19]

My wife thinks I'm gonna leave her for some brewer on here.

Clever line that... :lol: