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48585RE: [Distillers] mash question

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  • John S. Thomas
    Nov 22 8:16 AM
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      You may have mashing and fermenting mixed up. Mashing is the process of
      cooking the grain and then washing out the sugars. This process take
      anywhere from one hour to 90 minutes. The fermentation cycle is where you
      add yeast after the wort or the sugars are washed from the mash then boiled
      for 90 minutes, cooled then the yeasted is added. This fermentation process
      takes any where from five to ten days. The fermentation process goes from
      a beginning gravity to and ending specific gravity. This process can be
      forced or shortened or so I am told. I would not let the mash or
      fermentation process sit past when it is done. Beer or wort can become
      infected very easily.

      John S. Thomas


      From: Distillers@yahoogroups.com [mailto:Distillers@yahoogroups.com] On
      Behalf Of Byron
      Sent: Sunday, November 18, 2012 4:19 PM
      To: Distillers@yahoogroups.com
      Subject: [Distillers] mash question

      My apology for a overly simple question:

      With a simple mash, is there any harm to leaving it to sit anywhere from a
      day to a month past the end of bubbling from the check? I know the yeast is
      done and dead, just wanting to make sure it won't cause trouble before i
      leave it to sit till I have time to finish the process.

      Much obliged,
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