Beer Forum

Our normal brewing technique seems not to be normal at all. To date our procedure produces great beer which is really the most important thing. I brought up how we brew at our homebrew club and everyone was very surprised that we didn't run into any issue so I thought I would bring it to The Brewing Network forums and see what you all think. The part of our process that differs from most brewers is that we perform out Mash night one and our Boil night two:

Night One
- Mash as “normal”
- Batch sparge
- Bring wort up to a boil
- Cover and leave out at room temperature

Night Two
- Bring back up to a boil
- Boil as “normal”
- Cool wort and pitch

The thing that most people have issue with is leaving the wort around for about 24 hrs which could allow all the bad beasties to wreck the beer. However, we feel that bringing it to a boil at the end of Night One kills everything and allowing to sit for most of the time above 150 F will also keep the wort safe.

So what do you think? Any issues with bugs getting in and causing problems? Any issues with leaving the wort at such a high temp for so long?

Can’t wait to hear!

I'd have to taste the final product.

Other than wasting a lot of energy, I'd be interested to see if there is any DMS production, or whether it gets driven out in the 2nd boil.

Maybe you should do a double batch and compare them side by side (ie, boil and hop batch 1, then boil another batch and wait for day 2 to reboil/hop). It would be an interesting experiment either way.

I can't see anything wrong. Nothing is going to have time to grow enough to taste in 24 hours. I bet you could leave days if you had a decent lid. I leave my starters overnight to cool all the time.

BDawg wrote:I'd have to taste the final product.

Other than wasting a lot of energy, I'd be interested to see if there is any DMS production, or whether it gets driven out in the 2nd boil.

Maybe you should do a double batch and compare them side by side (ie, boil and hop batch 1, then boil another batch and wait for day 2 to reboil/hop). It would be an interesting experiment either way.

I think that would be a great test. When we do it I'll post the results. Don't hold your breath on that though, it could be a while.

Our final product has been pretty good but we haven't entered them in any comps so no one has evaluated them formally yet. We'll have to do that too.

Get the highest ranking judges you can.
Where are you? pm me and I'll help you find some.

I'm trying to figure out the reason why you wouldn't just chill and pitch on day one

Klickitat Jim wrote:I'm trying to figure out the reason why you wouldn't just chill and pitch on day one

We Mash day 1 and then save the wort for day 2 where we perform the boil. On day 1 we bring the wort up to a boil but do not conduct a the Boil stage of brewing. It's brought up to a boil to kill anything that might be in there that could cause issue.

Yes but why do you make it a two day process? The only reason I could imagine is to settle the trub out of the boil, but you aren't adding hops till the second boil day. Don't get me wrong, I'm not trying to be snarky I'm just curious why you are going through all of this. Is it a commercial brewery with hours of operation limits?