Kegofclub

Recipes 

Why do some recipes say not to squeeze the grain bag after taking it out? I understand that it is bad to boil with grains because of the nasties that can come out but why not squeeze all that good flavored liquid out when done with your 30 min or whatever steeping? Also i notice that the base for most extract recipes are fairly similar. Different specialty grains get used for the diferent styles, but is 4 oz. of say chocolate malt and 4 oz of crystal etc, etc. really enough to change the whole end product? just seems really amazing that small amount of grain soaked in hot water can impart that much character!
Thanks for all your input.
I Love this site, you guys are most helpful

Orpheus

Recipes 

Squeezing the grain bag extracts lots of the tannins (nasty bitterness) out of the grains.

Plus, if you squeeze the grain bag too many times, you'll go blind!

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treehouse

Recipes 

I used to be a closet bag squeezer myself even though I knew it was a no no. Just look at all that brown malt sugar coming out I used to think. But I think the wisdom is correct in this case: Tannins suck and husks got lots and lots of tannin. Look, would you eat this stuff? Fit for horses only. Tannins cause that nasty bite on the finish and ruin the hop bitterness. Hell, if I wanted tannins I would drink wine...

Just gently sparge with 170 degree water until the grains run clear and call it a day. Sure your efficiency might suck, but we're just hombrewers. If your getting poor yeilds, just double the amount of specialty grains you use. Cost is minimal.

Radarbrew

Recipes 

Plus, get a large strainer and drop it in that over the collection bucket. Don't laugh and get all "no duh, Captain Obvious", that sparge water is pretty hot, and when it drops from the cheap a$$ Kmart tongs into the bucket, and splashes all over you, you'll wish you'd thought of it sooner. I always wondered how they do skin grafts....

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No, I like snow, it's the shoveling it I could do without....

JnJ

Recipes 

John Palmer says to squeeze it in his book..............

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Töpperwein Brewery

rdwj

Recipes 

Yep - I always squeeze. You're just getting out water that's done it's work. Can't see how that would extract tannins.

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On Tap: Whatever I just brewed (got sick of updating it)

mizzoueng

Recipes 

I thought you didn't want to squeeze the bag because it would force any fine grain particles out of the bag and into the wort.

The grains I got in my newb kit were pre-crushed, a lot of grain dust was in the bottom of the bag and I didn't want any of that transfering to my wort. I did use a slotted spoon though, hold the bag by the strings and slowly lift up one side and then the other. This will cause any water that is trapped at the top of the bag to flow down and through the bag.

gonzoflick

Recipes 

I don't use bags at all. I just dump all grains into water and steep at 155. I then strain my grains into my bottling bucket and pour sparge water over the grains as they sit on top of the strainer. Then I use a spoon to "mush" them down and get all the liquid out. I do this about 5 or 6 times until I have no more grains in my kettle.

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Primary: Fullers ESB Clone
Secondary: Hierra Sevada Pale Ale
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On tap: NOTHING

Jester

Recipes 

I always wondered the samething... I stil ldont think we have a definite answer here...

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I tried, but i can't keep up with updating this!

Fiery Sword

Recipes 

I was a bag squeezer. I mean, don't go Hulkamania on the thing, but some pressing and caressing is perfectly OK, and downright enjoyable might I add.