A very long mash

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A very long mash

Postby Cabin Joe » Fri Aug 03, 2012 10:19 am

Any issues if I let the mash go 90 min. in the cooler vs. 60? Squeezing in an brew session tomorrow night while my wife is out though have to do it around putting the kids to bed. Might have to mash in and let it sit for a while longer than normal until I can sparge and continue brewing.
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Re: A very long mash

Postby Brewtime » Fri Aug 03, 2012 11:21 am

no major issues I can think of.
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Re: A very long mash

Postby pclemon » Fri Aug 03, 2012 12:14 pm

Nope - no issues at all. I've seen lots of recipes that call for a 90 minute mash because of a low mash temp (147-149). Once conversion is done, it's done.
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Re: A very long mash

Postby tookalisten » Fri Aug 03, 2012 1:22 pm

I've had to do that before as well due to other items coming up during a brew session. Never had any problems that I could tell.
Enjoy the little things, for one day you may look back and realize they were the big things.
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Re: A very long mash

Postby Denny » Fri Aug 03, 2012 1:23 pm

I purposely did a 90 min. mash yesterday for 2 reasons...I was mashing at 148 and wanted to be sure I got complete conversion and I wanted the extra little bit of fermentability you get from a longer mash.
Life begins at 60....1.060, that is!

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Re: A very long mash

Postby rookie » Sat Aug 04, 2012 7:53 am

Denny wrote:I purposely did a 90 min. mash yesterday for 2 reasons...I was mashing at 148 and wanted to be sure I got complete conversion and I wanted the extra little bit of fermentability you get from a longer mash.


A couple of batches ago I ended up mashing for almost 100 minutes instead of my normal 45 and got a 5 points lower than expected F G.
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Re: A very long mash

Postby turbo_ale » Sat Aug 04, 2012 3:21 pm

Longer mash with lower temp will promote a lower finial gravity. I have done a few and wound up with .006, .007 .008
ON TAP:
1. 4C
2. 1D
3. 4B
4. 12A
5. 13A
6. 14B
Bottled: Gewurztraminer, Pinot Noir, 17A, 15B, Smoked Morita Porter, PB Cocoa Porter, Cabernet Sauvignon, Bacon-Maple Porter, Jaggery Pale Ale, Cherry Cocoa Stout, 10A, 18E, 16C, 13B, 12A
Fermenting: 6D
Next:

BEER, a mixture of malted grains, water, hops and yeast, that is transformed through the course of fermentation that transcends the simplicity of those basic ingredients, fundamentally into the drink of life.
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Re: A very long mash

Postby Cabin Joe » Sun Aug 05, 2012 7:26 am

Barney and friends mitigated the long mash. Love that purple dinosaur...
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Re: A very long mash

Postby tookalisten » Sun Aug 05, 2012 8:43 am

Cheers to Barney!
Years ago, when my daughter was little, I had to build her a clubhouse like the one Barney has. I remember watching the VHS tape, pausing it, drawing ideas and then playing it over and over so I could match it as close as possible.
Enjoy the little things, for one day you may look back and realize they were the big things.
~Robert Brault

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