Extract Specialty Grains, steep and store?

[brahn]

The classic bacterial "danger zone" is about 40-140F.

[JonGoku]

The classic bacterial "danger zone" is about 40-140F.

Ah, I recalled the 40-140, but wasn't sure if that was F or C.

Interesting.

[brahn]

Ok, I found this in an old AHA TechTalk email:

Jeff Harwood asks: >>>What is the consensus of the group of splitting up a brew day? Say getting the mash/lauter portion complete on Friday night with all of the wort collected into the brew kettle; then Saturday finishing up with the boil? <<<

I do this several times per year. I find it's a good way to use the time I have without neglecting (other) household duties. If you bring the collected wort up to pasteurization time/temperature (over 165F for a few minutes oughta be ample) and keep your vessel covered overnight you should have no problems, even though the temperature inside the vessel will fall down into the bacteria-friendly range-- you'll have already killed the buggers.

You *will* get people who will tell you in no uncertain terms that you'll only be making sour beer. I suspect those people have never done a split brew session, nor thought much about the process.

I should also note that I have intentionally soured a mash, and believe me it took more work than leaving clean, hot wort sit 6-8 hours overnight!

I actually really enjoy my brewday and the whole process, so I don't think I'll be trying it. It's an interesting experiment though. As for going longer than overnight, I think you'd need to look into canning, which would negate any time savings.