If you have a pulley you can hoist out the bag and let it drip into the kettle while you're bringing it up to a boil.Don't bother. Let gravity do the work. I measure my gravity and volumes very carefully and find a loss to grain absorption of .085 gal/lb. Gravity, no squeeze, no effort.
I am not against squeezing, but I am on board with the simplicity method. I would rather not count on having to squeeze a wet, hot sticky grain bag. As I get closer to boiling temps I will usually take a quick volume and gravity measurement, and maybe squeeze a little if I need some more volume or gravity points.Don't bother. Let gravity do the work. I measure my volumes very carefully and find a loss to grain absorption of .085 gal/lb. Gravity, no squeeze, no effort.
I'm really interested in hearing from someone who takes accurate pre-boil volume measurements and figures accurate loss-to-grain absorption calcs. So far as I can tell, it's not obvious at all that a squeeze gives significant lautering improvement over an extended (let it hang until ~15m before flameout) gravity-only drain.abviously I’m getting more out of it.
That .085 gal/lb is pretty accurate whether I'm brewing my typical ~1.043 batch or an occasional 1.095 for keeping. Give or take a few thousandths of a gallon per pound. Unless I'm trying something new, like that first dry stout with a bunch of flaked barley, my pre-boil volume is very close to my expectations.Most important thing is to get a consistent grain absorption rate so that you can accurately predict your pre-boil volumes.
I brew in the kitchen, too. Rented, I might add. May I suggest an eye bolt installed in the cabinet above?Have to say I can’t really “let it hang” as I brew in my kitchen and will not be installing an ugly hook in the ceiling to utilize a pulley.
A recent big batch's sparge. Draining in front of the kettle. We all do we what we gotta do!
There is no need to heat the sparge water. When you add cool water for sparge to the bag of hot, wet grains the sparge water heats plenty for extracting the sugars. It only adds a few minutes to bring the collected sparge water plus your first runnings up the the boil.
I obey gravity, it's the law. I also only let 'er drip for about 10-12m while heating to boil.Yes or no?
Squeeze it like it owes you money. The tannin extraction fear is an urban myth.
I'm a squeezer
I squeeze, gotta burn those calories from beer some how!
I squeeze with BBQ gloves. I get most of it out.
Sure, let gravity do the work if you like. Putting on the silicone gloves and squeezing it isn’t a big deal to me and I detect no harm done and obviously I’m getting more out of it.
I squeeze but am generally annoyed by it. When/if I get an honest dedicated brew space to manipulate as I please, I will set up a pulley and let it drain itself.
For my propane / garage brews I don't squeeze, I already have good efficiency and don't mind letting it gravity drain a little while when the wort comes to a boil. Often I don't even need what comes out. I do have one of the SS Brewtech "Infussion" mash tuns where there's a hole in the bottom for everything that comes out, and I think that helps.
For my Anvil / basement brews, I squeeze the daylights out of it. I have the 6.5 gallon and do half size brews, and I do what I can to keep the efficiency up near my propane brews so that I can just cut recipes precisely in half. For a variety of small additive reasons it's just not quite as effecient. And I'm using a steam condenser and would rather not open it up a couple times while I throw in a little extra wort. I like to get it done, check my gravity, and put the lid on.
Do any of you accurately measure your volumes and can provide your squeezed loss to grain absorption?I always squeeze. Why leave wort in the grain when you can squeeze it out easily?
I measured OG of the squeezed wort (vs what was in the mash kettle) once recently. The two OGs were about the same. eta: I also sparged those grains (result was OG 22-ish). And it was a 60 min mash.
There is a valid critique to be made here. If the gravity inside the bag differs from the gravity outside the bag, it is possible that you have not mashed long enough. The mash should allow the little sugars and starches to swim freely and they should not be impeded by the bag. IMOAre they?
Or the mash wasn't stirred well.There is a valid critique to be made here. If the gravity inside the bag differs from the gravity outside the bag, it is possible that you have not mashed long enough. The mash should allow the little sugars and starches to swim freely and they should not be impeded by the bag. IMO
Nothing too overly accurate. It's more whether I feel like squeezing it or not.You mean the amount you expect, based on accurate measurement of previous batches and consistent process?
I thought we were all just participating in a discussion about what we do ourselves. Then the OP and others can decide what ever they want from the comments.Do you guys always run with false inferences and implications? lol
What is inferred from "sugar-heavy" is that the spent grain is still surrounded by wort after extraction, and that wort is dense with sugars. Whatever else you've decided for yourselves after reading that is entirely and solely self-revealing. If you're desperate for a win though, feel free to ignore me and high five each other and ****.
Obviously you weren't the one making assumptions, congratulating the previous person on their assumptions, building on that assumption further, and adding to that initial assumption in a novel way afterwards; I just found the whole thing annoying. Brewing forums can be so judgmental and cliquish, not addressing those things just tacitly encourages them in my experience.I thought we were all just participating in a discussion about what we do ourselves. Then the OP and others can decide what ever they want from the comments.
Certainly you shared some very enlightening information about your ways.