Multiday Brewing

[brewinhard]

I have heard of people doing this that are have weird or busy schedules and can only fit brewing in on certain time slots. I guess that if really breaks down to about 3 hrs each day instead of 6 total.

[Klickitat Jim]

I suppose thats possible. Bring it up to a boil though? At that point, even if its an all pils malt, I'm only two hours from pitching. If I had to do this for time purposes I would just do a mash out to denature enzymes and call it a day. Do all the boiling day two. The day one boil makes sense to a degree but then its taking a long slow drop through the danger zone until the next day when it gets boiled again.

Perhaps the first boil might have some negligible benefit if you racked off of the hot break before starting the second boil. But I think that would be in theory only.

[dhotnisky]

Brewinhard has it right! Time is limited. If I want to brew as much as I do I need a process that doesn't take up 6+ hrs in one shot. Too many kids and too many sports on the weekend.

In regards to raising the wort to a boil, it is done just to make sure we have nothing growing in there creating off flavors. We added that in just to be safe. Typically it takes very little time to get it up to a boil and we basically do all the cleaning while we are waiting. In essence it takes us about 3hrs day one and 3hrs day two.

What I understand from your post, Klickitat Jim, is that you think we don't need to heat to a boil. Just Mash out and once the wort is at around 170 F call it a day. That would save on fuel and maybe a little time. But would it be safe??? I would rather pay for the extra fuel and extra 5-10 min to bring it to a boil than waste an 11 gallon batch of beer.

[Ozwald]

Brewinhard has it right! Time is limited. If I want to brew as much as I do I need a process that doesn't take up 6+ hrs in one shot. Too many kids and too many sports on the weekend.

In regards to raising the wort to a boil, it is done just to make sure we have nothing growing in there creating off flavors. We added that in just to be safe. Typically it takes very little time to get it up to a boil and we basically do all the cleaning while we are waiting. In essence it takes us about 3hrs day one and 3hrs day two.

What I understand from your post, Klickitat Jim, is that you think we don't need to heat to a boil. Just Mash out and once the wort is at around 170 F call it a day. That would save on fuel and maybe a little time. But would it be safe??? I would rather pay for the extra fuel and extra 5-10 min to bring it to a boil than waste an 11 gallon batch of beer.

Since your time is limited & you can't do it all in one session, I would do it exactly the way you already are.

[imahokie]

I BIAB... mash-in Friday night at 7pm - pull/hang the bag around 9pm... before I head to bed (10 or 11pm), I throw the spent grain away and cover the pot. Saturday at 7am I'll wake up and start the boil. Everything is clean and put away before 11am.

[Klickitat Jim]

If its not broke why fix it. But ya, youre pasturized and denatured at 170+