Check my logic?

[rye-me-a-river]

Hey there --

I have just started an all-grain fermentation -- this will be my third batch. The first two times I fermented on the grain, strained the mash, let it settle for a day and racked-off the balance into my still. seems to work fine.

this time, I have some time crunches... Leaving for a work trip and returning Friday. Friday night is my only window to run the mash through my still, so I am planning on straining this weekend before I leave and then letting the fermentation continue through the week. Friday (hoping fermentation is complete) I will rack, strain what I can through cheese-cloth and fire it up.....

anything I need to be aware of in this process?

Thanks!

[Mike6090]

I don’t think so. The yeast is eating the sugar and making ethanol and CO2. It doesn’t care if it does so on a bed or corn or in a liquid solution. It just needs temp and ph to be right and the mash to be aerated. You can mash and sparge and discard spent grain before even adding your yeast.