silvana
Well-Known Member
- Joined
- 6/8/09
- Messages
- 113
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With the arrival of a new baby my already diminished time is now virtually nonexistent, so I’m looking for ways around this to keep brewing.
I can’t really string enough hours together for a full brew day but could manage a couple of hours here and there so got to thinking.
Can I cube the mash?
I figure, mash, sparge and bring the wort to the boil for a few minutes and no chill the mash into multiple cubes (double batch).
Not only can I split my brew day in two doing this, I can make different beers by changing up the boil ingredients for the separate cubes.
Has anyone here cubed a mash?
The only difference I see between regular no chill and this is lacking the hops antibacterial properties and having more protein/break material adding food for nasties.
But heat is heat and it should still pasteurise like a normal no chill.
If this works I could invest is a larger mashtun, knock 3 or 4 “mash” cubes out then boil and ferment them as time permits.
Any possible pitfalls or reasons against cubing a mash?
I can’t really string enough hours together for a full brew day but could manage a couple of hours here and there so got to thinking.
Can I cube the mash?
I figure, mash, sparge and bring the wort to the boil for a few minutes and no chill the mash into multiple cubes (double batch).
Not only can I split my brew day in two doing this, I can make different beers by changing up the boil ingredients for the separate cubes.
Has anyone here cubed a mash?
The only difference I see between regular no chill and this is lacking the hops antibacterial properties and having more protein/break material adding food for nasties.
But heat is heat and it should still pasteurise like a normal no chill.
If this works I could invest is a larger mashtun, knock 3 or 4 “mash” cubes out then boil and ferment them as time permits.
Any possible pitfalls or reasons against cubing a mash?