Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

I ran out of time grinding last night, even though I had already conditioned my grain: are there any concerns with leaving some slightly moist grains in a bucket overnight? I've got about 4 ounces of water in approx. 9.5 lbs of grain.

share|improve this question
    
You may grow some lactobacillus species in that time... –  baka Jul 14 '12 at 13:38
    
OH NO! is there any way to mitigate that? –  wesanyer Jul 14 '12 at 13:40
add comment

1 Answer

up vote 4 down vote accepted

Most likely, if it doesn't smell foul everything will be fine. I think for the most part, any lactic acid produced will primarily help to keep your mash pH a little lower (possibly buffering any salts you might add, and possibly helping to aid mash efficiency).

If you wind up tasting something off, you'll know what it was that caused it and know that you don't want to do it again. Relax, Don't Worry, etc.

As far as mitigation if it's too much, brew something that tastes good with a touch of sour (citrusy pale ale, farmhouse beer, stout, etc.).

share|improve this answer
1  
+1 what he said! If you can keep it cool, e.g. store in a basement/cold room, that will help. But I'd be surprised if 4oz of water would make much difference, but I've never tried it, so please post back how it goes. –  mdma Jul 14 '12 at 16:09
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.