Overnight Mashing

No I haven’t done any videos on it. The problem with dropping temp like that is that all the longer sugar chains will be broken down to simple sugars thus the beer should ferment right out, possibly under 1.005. Grain bill dependent.. it will still be beer of course but you lose a bit of control. If you can limit the headspace, maybe by a mat or something on top on the actual mash, I’ve done that in a video some where for a small mash, that will help keep some more heat in. Or possibly actually mash out, to kill the enzymes off, then leave it. Cheers mate!

Funny enough Ive decided to go back to the over night mash, as my last 2 brew days have just been too tiring and I havnt really enjoyed them like i should. I did many over night mash brews up until about a year ago because of fatigue and they worked really well for me.
Yes ( checking my notes)my efficiency was up a bit but not much from my normal 72% up to 75%.(3% up)
I cant see any issues in my notes about excessive attenuation .
Next morning my mashes were around 50- 52degc.
The only issue I had was i did a 2 night mash and made a sour beer .So mash over one night only lol my bad.
My mash tun is a simple cooler set up so my expected efficiency is 72%
Do a few more brews and you ll soon be able to work out where your at as far as efficiency and F.G etc go.
My next brew is next week and i ll be doing an overnight mash so will post my results as they come in.
I think its worth pursuing if it helps. Cheers.
And ive just reread Gashes response and he mentions about a mat of some sort to cover your mash and I have made one that I always use.( got the idea from Gash video he mentions. It is a rolled up yoga mat and it sits on top of the mash inside the mash tun. Works real well. Ill try and find it and post it here. Cheers

Yeah I mashed out the next day. The mashing out also helps in sparging your mash by raising the viscosity rinsing the sugars through the grain bed.On my system anyway.

I guess you could mash out after an hour or so and then next day mash out again before sparging. That would stop the conversion. Alot of this brewing gig is trial and error and these all in one systems allow for a lot of options.
And the other thing is as Gash said about it fermenting right out. although it didnt seem to be a problem, it may very much depend on the grain bill.
Good luck and Id be interested to know how it goes. Cheers.

How did your FG finish at?. So with my over night, OG was up by 8 points at 1050. Final gavity was down 3 point at 1008.
Instead of a beer at about 4.2% this one will be 5.6%.
I really want to get the ABV down so my next over night mash I will take Gashs idea of mashing out on the mash day and that hopefully will stop conversion.
Ill post my results in a couple of weeks. Any other thoughts are welcome. Cheers

So had an interesting conversation today on this subject and it would appear that if you mash out higher at 80degc on mash day that should kill the enzyme .75 or 77deg is not enough and will carry on converting. I cant do that with my system but if you have the opportunity would be cool to have a go and see. Set your mash out to 80degc
Anyway just an up date and im keen to nail it. lol. cheers