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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Multi-day brewing question

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jeffrife
Riverside, NJ
25 Posts


I volunteer a lot for a local theatre (both off and on stage) and in my other free time, I try to be out sailing...so to this end, my weekends get booked up fast. I've seen people post about brewing with young children and staggering their brew day over two evenings during the week. Even for weekend brewing I spend Friday night cleaning and prepping equipment, so I would keep this for the first night...but I am trying to figure out how to properly stagger the rest of the brew over two nights. Unfortunately I have no way of keeping my mash hot enough for 24 hours (brew outside and mash in a coleman xtreme cooler) so I think I am out of luck, but has anyone had any luck brewing over two days?



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I know that people do overnight mashes; I'm not sure if the dip in temperatures is going to hurt anything.

I've never done a multi day brew, though, so I really can't say.





Posted 34 days ago.

jeffrife
Riverside, NJ
25 Posts


Thanks!

On a side note I tried deleting this post after I submitted it and it would not let me. No error, it just didn't happen.




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Thanks, I'll look at permissions.



Posted 34 days ago.

chino_brews
Charter Member
Eden Prairie, MN
301 Posts


We discussed breaking up the brew day on another forum.

With the additional details here, I recommend considering mashing inside (even if it's in your mud room or foyer) and then moving it outside when you are ready to lauter. Maybe you could mash in before heading out to one of your theater obligations, and then finish the brew that evening, if that works. You could probably brew twice in a weekend like that if you wanted to.




Posted 34 days ago.

tekton
Birmingham, Al
3 Posts


I have been experimenting with this over the last four or five brewdays. My kids go to bed around 8:00PM and I will start my mash then and collect my wort in the kettle by 10:30. I cover the kettle and leave it on the stove with the hood running on low to pull air away from the kettle.  The boil is started the next morning at 6:30 or 7AM and the rest of the process runs as normal.  I found the temp drops from about 150 F to 110 F over this time but could be reduced with insulation around the kettle. I am no judge, but I have not noticed any difference in flavor or aroma with this process. It would be cool to try a side by side comparison (hint hint, brulosipher) with one brewed normally and one with this modified schedule. 



Posted 34 days ago.

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