Storing Wort

If I decided for whatever reason to not do a full brewing day and just get to the pre-boil stage, how long could I store wort before it would be affected in any way?

Would it require any special storage or temp?

If your sanitation is solid, I’d be comfortable with overnight at the temp you plan to pitch at, in the fermentor with an airlock should be plenty good.

I think he is talking pre-boil.

I see two possible issues. Without a mashout, the enzymes will continue to simplify the sugars. Secondly, the wort may go a little sour if left overnight. I don’t think it would be much, maybe not eve noticeable.

Food grade buckets with a max temp over 170° would possible work.

yeah it sounds like pre-boil here. I might not risk it due to the lacto from the grains, depending on the temp it could start to sour.

If you have the wort in the boil kettle with the lid on, and raise the temp to 170 - 180 range and then flame out, you’ll effectively denature enough enzymes to stop conversion, and pasteurize the wort as well. You’ll be fine overnight; I do this for probably half my batches. And given that I live in Michigan, in two days it’ll be a block of wort-ice and that is pretty effective against microbes as well.

Seriously, I’ve even gone two days after pasteurizing before I could boil in early Fall season, and I noticed no ill effects.

Now if you’ll excuse me, I must be on my way, for I see that the 1469 has blown off another airlock.