I'm going to brew this weekend, but, on both days, I will be busy for about half the day. I use BIAB, and I was wondering about getting through the 60 minute mash, pulling the grain, covering the kettle tightly, and continuing with the boil the following day. I have read some concern about the growth of bacteria in the sweet wort in the 120 - 140F range, but I wonder if this is a real-life problem. Does anyone have any experience or advice in this situation? Thanks.