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Old 05-04-2012, 01:07 PM   #1
cheezydemon3
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Default BIAB/no sparge Tannins/bits

Ok I am interested, but when I sparge, I get fewer and fewer bits of sediment as I go.

Do bags really filter out the tiny bits?

Does "no sparge" somehow get them out?

Are the bits not actually a problem?

I recirculate until I get virtually no sediment.

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Old 05-04-2012, 01:19 PM   #2
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It is kind of hard to tell, but I do believe I get less trub and clearer wort when brewing with my cooler MLT than with BIAB. However, with BIAB everything settles out in the primary or cold keg and the beer does not seem to suffer in the least. Conditioning to clear may take a little more time, but in the end I'm not sure I could tell the difference b/w using a MLT and BIAB tastewise or visually.

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Old 05-04-2012, 01:38 PM   #3
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If you get a fine enough bag, you won't get many "bits", but your wort will be more cloudy than with a sparge. Though if you get a good hot break, and good cold break, it will all fall out. I used to just dump it all in the fermenter, but I've started whirlpooling in the BK last several batches and letting it set for 5-10 mins after cooling. I leave a good bit behind in my BK, but can't really tell you much difference in the final beer

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Old 05-04-2012, 01:50 PM   #4
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i filter my BIAB liquor before it goes into the boil pot. i use a fine hand-held strainer (walmart, $7) into my funnel which has an even finer-mesh strainer. a slight pain but it does a good job. the stuff i filter out is quite fine, "malt dust" really. my bag does a solid job of holding stuff in, i've done batches without the filtering and everything settled out fine.

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Old 05-04-2012, 02:33 PM   #5
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is the threat of "Tannins" over-rated?

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Old 05-04-2012, 03:35 PM   #6
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Quote:
Originally Posted by cheezydemon3 View Post
is the threat of "Tannins" over-rated?
likely. if i really wanted to know, i'd split my liquor in half, filter one half and not the other, boil them separately, ferment separately, and see if there is a discernible difference. or another option would be to split the grist and mashout with one half at 180*F or higher, since that is also supposed to extract tannins (assuming the pH is right, too). unfortunately i don't really care enough to find out.

i kinda like filtering my BIAB output, another opportunity to lay some TLC on my beer-to-be

i brew rarely enough that i get into the process. if i was in a rush i'd happily skip the filtering.
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Fermenting: wet-hopped harvest ale x 2, sour cherry mead, imperial chocolate stout and its not-so-small second runnings beer
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Old 05-04-2012, 03:45 PM   #7
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I've wondered about this as well. I worry I'm getting bits of husk that might contribute tannins when boiled. Some of them seem to be not-so-tiny. But so far I haven't noticed any tannins and the few beers I've submitted to BJCP judging haven't been marked for it.

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Old 05-04-2012, 04:22 PM   #8
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WELL!

That would be news. I don't really give a flip either, and probably re-circulate all 5 gallons extra 2-3 times with no more efficiency, but just to get the bits out.

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Old 05-05-2012, 04:16 AM   #9
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Quote:
Originally Posted by cheezydemon3 View Post
is the threat of "Tannins" over-rated?
Yes. Tannins are much more a pH issue than a temp issue. In a single decoction mash I boil 40% of the grist and there are no tannin issues there. Keep the pH where it's suppose to be and tannins are a non-issue.
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Old 05-05-2012, 01:15 PM   #10
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Awesome! lol. The bits are probably good for you too.

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