I’m curious in more details on the overnight mashing Randy spoke of. He mentioned to “just split the thing”. What is he splitting? Could the procedure be described with a little more detail? What temperature does he start at? Could this be done with a typical plastic cooler mash tun (I’m actually using a Minibrew mash lauter tun) or does it need to be a mash tun that can be heated by burner? What is the risk of infection or a sour beer mash? What, if any, changes would I make to BeerSmith to account for this technique?
I am interested in this idea to help in my scheduling of brew day(s).
Thanks!
jason
