Originally Posted by williec30
question on this... i read a thread today talking about temp as the tannin releaser vs. the agitation (over 170 degrees)? no idea... i need to do more research.
yeah; temp is a big factor for tannins - I've just read and heard squeezing is bad - so like the brewing sheep that I am; I listen and bow down.
Just like plastic is bad; you get autolysis if you ferment for more than 3 weeks, and all the other boogy men out there...
My point is that you certainly can risk some bitterness by squeezing (whether it's tannins or something else), as well documented in the tea world (but then again tea is a leaf, not a grain), so why risk it to extract another couple ounces of liquid?
I also had a thought the other day that just by holding up the bag full of wet grain there's a certain amount of "squeezing" just by the physics of a small bag with a heavy load of wet grain. Ah, who cares; I'm AG now and not steeping in grain bags anymore anyway...
If I was anal enough, I'd do a couple experimental batches with not squeezing and squeezing the crap out of it, and my guess my palate wouldn't taste the difference...