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Episode #30 - Designing Beer with Randy Mosher

BeerSmith

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This week we talk about how to design great beer recipes with author Randy Mosher (both audio and video):
  http://www.beersmith.com/blog/2012/01/11/designing-beer-with-randy-mosher-beersmith-podcast-30/

Cheers,
Brad
 

surfmonk

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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
 

Myk

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Wrong link?
http://www.beersmith.com/blog/2012/01/11/designing-beer-with-randy-mosher-beersmith-podcast-30/
 
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