Tannins with BIAB ?

[Romex2121]

Ive been thinking about trying BIAB for smaller batches (3 gal.) one thing im im un-clear about is Tannins , when going the AG mash tun route ive read that if you shread the husk on your grains to much you are more likely to release Tannins into the wort but when doing BIAB most are milling the grains finer which will shread the husk even more , Is Tannin release not an issue in BIAB ? If not than how can it be an issue when using a mash tun ?
We use the same temp water be it in a bag or a mash tun (per recipe) , some sparge some dont , maybe im missing something but im not seeing how Tannins can be an issue one way but not the other......

 

[Bobby_M]

It is based on mash pH. If your ph is too high, you will get tanins out of any crush. MAYBE it will be worse with a finer crush but may as well understand and account for pH and no problem.

Ive been thinking about trying BIAB for smaller batches (3 gal.) one thing im im un-clear about is Tannins , when going the AG mash tun route ive read that if you shread the husk on your grains to much you are more likely to release Tannins into the wort but when doing BIAB most are milling the grains finer which will shread the husk even more , Is Tannin release not an issue in BIAB ? If not than how can it be an issue when using a mash tun ?
We use the same temp water be it in a bag or a mash tun (per recipe) , some sparge some dont , maybe im missing something but im not seeing how Tannins can be an issue one way but not the other......

 

[RM-MN]

It takes a high pH (over 6.0) coupled with a high temperature (over 170F.) to extract tannins. When do you get those conditions? When doing a fly sparge with hot water. As the amount of remaining sugars goes down the pH rises which is why most people who fly sparge quit when the runnings go below 1.010. If they sparged with cool water it wouldn't be a problem.

 

[MaxStout]

As others pointed out, it's high pH and high mash temps. BIAB, in and of itself, even with a finer crush, will not contribute tannins. With BIAB you can sparge with cooler water--nothing says you have to use any particular temp.

And squeeze the bag like it owes you money, and that will not add tannins, either.

Two brewing myths that need to go away.

 

[PersonalBrewer]

"nothing says you have to use any particular temp."

I use a stainless steel basket instead of a bag. I place the basket over a cooler after draining into the kettle and then sparge with about six quarts (?) of water around 150/151 or so, after that I take a disc and press the grains to get all the wort out that I can. I then pour that into the boil kettle. I am thinking that helps increase my efficiency.

Whatever, its working for me.

I have the LHBS crush the grains and then crush them again much finer.

I'm thinking that doing these two things are what allows me to brew 10 gallons in a 15 gal kettle.

Have never had a problem with tannins.

 

[soccerdad]

As noted. Tannins possible if both temp and ph are too high, but that is no more a feature of BIAB than it is any other method of making wort.