Grain fines in or out?

[350_Malibu]

I think I've made nearly 40+ extract batches since I started this hobby last December, and yesterday while making a nice Cream Stout something crossed my mind , and made me go 'hmmmm?'. Not sure if it's a NOOB question, or just something I haven't thought about yet.

When I pour my grains into the grain bag to get ready for steeping I always place the bag into a large bowl, then pour the grains into the bag. I always end up with a considerable amount of fines/dust particles that filter through the bag and remain in the bowl. Should these fines/dust be discarded or poured into to the water to steep with the rest of it? I always feel like I might be loosing some flavors by throwing them out.

 

[boo boo]

If it is mostly flour and not husk material then use it. The more husk material that makes it to the boil, the more tannins and astringency you can potentially extract from it.