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Old 11-08-2011, 10:13 PM   #11
beng
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I think this is another myth that needs to be busted or confirmed....where are the brew mythbusters?

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Old 11-08-2011, 10:20 PM   #12
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One thing that never gets brought up is the all grain brewers are not smashing their grains dry when sparging,right?Or do they?Ive currently been just moderatly applying pressure after the sparge,after tasting some of the brews i squeezed the crap out of them.It may not have been from that though,but im trying to discover this myself. Im also not shure if your sparge ph matters or not when doing this. I had a lower than normal ph for a mash once and decided not to squeeze down on it.

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Old 11-08-2011, 10:53 PM   #13
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Quote:
Originally Posted by HerbieHowells View Post
I believe the common explanation is that you don't want to do that because it adds tannins to your wort.
Quote:
Originally Posted by hoppymonkey View Post
It doesn't matter on hops, but could possibly add more tannins from the grain or possibly contribute to chill haze. Personally I am off the school that if you like your results then screw everyone else.
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Originally Posted by Ozzfest05 View Post
To echo everyone it adds tannins and will make your beer quite a bit bitter.
You can do it but if you squeeze every last bit your getting stuff you font want in the wort
Will we never put this myth to bed???

We really need to quit perpetuating this answer that is reptead rotely with very little understand..."I heard somewhere" is not a good enough reason to keep repeating something if you have no real understanding of what you're talking about. Read this, it pertains to both tannin myths Boiling and steeping.

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There's no reason not to squeeze.....that's another old brewer's myth that has been misunderstood...and has been shot down..But if often just get's repeated as ROTE without anyone stopping to look beyond the just repeating the warning...

Read this http://www.homebrewtalk.com/f36/do-y...hlight=squeeze

And this.

http://www.homebrewtalk.com/f39/sque...hlight=squeeze

From Aussie Homebrewer.com

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Tannins And Astringency

If you are worried about squeezing your bag too much or crushing too fine, relax! Astringent beers do not come from finely crushed or squeezed husks but come rather from a combination of high temperatures and high pH. These conditions pull the polyhenols out of the husk. The higher your pH and the higher temperature you expose your grain to, the worse the problem becomes. Any brewer, traditional or BIAB, should never let these conditions arrive. If you do allow these conditions to arrive, then you will find yourself in exactly the same position as a traditional brewer. Many commercial breweries actually hammer mill their grain to powder for use in mash filter systems because they have control of their pH and temperatures. This control (and obviously expensive complex equipment) allows them non-astringent beers and “into kettle,” efficiencies of over 100%.
As long as you keep your steeping temps below 170, you won't be producing those supposed tannins that folks blindly say you would be squeezing out.

1) If your PH is off, or your steeping/mashing temp is above 170, your beer will extract tanins from the husks whether you squeeze or not

2) If your PH is ok, and your temps were below 170, squeeze away!

There's been some tests that have disproved the whole "don't squeeze the grain bag, because you will leech tannins" idea. I think there's even been a couple experiments on here detailed in threads. I think it's been pretty well shot down as one of those "old school" beliefs, that turn out to have little effect.

In fact if you are doing AG "Brew in a Bag" you are encouraged to squeeze the grain bag. They even showed it on basic brewing recently, the took a ladder with a hook attached, hung the grain bag, and twisted the hell out of it to drain every ounce of precious wort out of bag of grain.

This should launch as an mp-4

http://media.libsyn.com/media/basicb...10cornpils.mp4

So is that's the case, that it is "OK" to do in AG Brew in the bag, then why would it really be bad in extract with grains brewing?

I wouldn't worry about it.

From BYO, MR Wizard;

Quote:
The two most influential factors affecting the extraction of tannins from malt into wort are pH and temperature. All-grain brewers are very careful not to allow wort pH to reach more than about pH 6 during sparging because tannin extraction increases with pH. In all-grain brewing wort pH typically rises during the last stages of wort collection and is one of the factors letting the brewer know that wort collection should be stopped.....

Temperature also affects tannin extraction. This relationship is pretty simple. If you don’t want to run the risk of getting too much tannin in your wort, keep the temperature just below 170° F.

This is where the answer to your last question begins. You ask whether steeping and sparging released "unwanted tannins" in your beer. For starters, all beer contains tannins. Some tannins are implicated in haze and some lend astringent flavors to beer.

The type most homebrewers are concerned about are those affecting flavor. In any case, it is up to the brewer to decide if the level of tannins in their beer is too high. The (in)famous decoction mash is frequently recommended when a brewer is in search of more malt flavor. Decoction mashes boil malt and — among analytical brewers who are not afraid of rocking the boat with unpopular ideas — are known to increase the astringent character associated with tannins. In general I wouldn’t consider 170° F dangerously high with respect to tannin extraction. However, if you believe your beers may suffer because of too much astringency, consider adjusting your steep pH and lowering the temperature a few degrees.
They are often repeated ad nauseum by, especially new brewers, with little know understanding of the context behind them...or even a basic thinking like, "how come it says not to boil your grains, yet people doing decotion mashing do it all the time?" or "They say not to squeeze their grain bag, but in Brew in a Bag- they are encouraged to squeeze them...so what's going on here?."


It's the same with boiling your grains... posted a detailed discussion of the "chestnut" here; http://www.homebrewtalk.com/f39/less...9/#post2639410

(There are actually a number of instances where what's been told about that is actually done in all grain brewing....)

In fact I'm boiling my grains right here (It's called decocting)

Squeeze away guys. AND QUIT REPEATING WHAT"S BEEN PROVEN TO BE A MYTH.
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Old 11-08-2011, 10:54 PM   #14
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Originally Posted by beng View Post
I think this is another myth that needs to be busted or confirmed....where are the brew mythbusters?
It's been busted...YEARS AGO...yet folks keep repeating "what they've heard..."
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Old 11-09-2011, 12:06 AM   #15
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Originally Posted by Revvy

It's been busted...YEARS AGO...yet folks keep repeating "what they've heard..."
Well out of anyone here Revvy knows his bid ness .
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Old 11-09-2011, 11:50 AM   #16
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AND QUIT REPEATING WHAT"S BEEN PROVEN TO BE A MYTH.
There should be a sticky of the myths that are proven wrong that get repeated here so often.
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Old 11-09-2011, 01:13 PM   #17
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Originally Posted by beergolf View Post
There should be a sticky of the myths that are proven wrong that get repeated here so often.
+1

Some things "knowledgeable" people have known: the earth is flat, the sun circles the earth, disease comes from bad humors, tax and spend fixes a deficit...
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