HOOTER

Recipes 

+1

Sparge the grains by pouring warm water through them into the pot. Avoid squeezing as mentioned above.

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jharres

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So after reading through these threads, all innuendo aside, it looks like there is no clear answer. Some say it releases tannins others say it's a myth.

All I can say is that I've usually squeezed out my grains to get as much of the liquid out of there as possible and I haven't had any of the bitterness or astringency in my beer. That is not to say it won't happen, just that it hasn't happened to me.

jldc

Recipes 

What about batch sparging?

Soak your grains at 150 for 20-30 min in 1 gallon of water. Near the end of that soak, heat another pot with another gallon to 150 and switch the grain bag from the old pot to the fresh one for 10-15 min. Then combine both gallons with your extract and you're good to go.

DeathBrewer

Recipes 

tannins from squeezing ones sack *giggle* appears to be another big fat myth.

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HOOTER

Recipes 

But why squeeze your sack when you can just soak it for a half an hour?

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Fat Guy Brewing

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I put the grain bag in a strainer over the pot, then pour about 2 qts of 170* water over it. You can watch the goodness running out the bottom of the strainer.

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Hegh

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It does seem that the squeezing thing is just a myth. Someone should try a split batch -- squeeze the grains into a second pot, top off with wort from the first pot to get equal volumes, and compare at the end. Just to be sure.

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Zenman

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My understanding is tannins are released from steeping in water that is over 170, and definitely if you boil the grains. There are many threads that mention it when i did a quick search.

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