To Squeeze or Not To Squeeze the speciality grain mesh bag?

Question

To Squeeze or Not To Squeeze the speciality grain mesh bag?

Matthew Moisen

2021年5月6日 18:02

I order extracts from NB and most of them come with a disposable mesh bag with specialty grains, the instructions specifying to take the grains out after the temperature reaches 170*F.

After pulling the mesh bag out, I have always squeezed it relentlessly to get every drip out of the mesh bag (often hurting myself from the heat in the process -- but I figured it was worth it).

Just 2 minutes ago, however, I was squeezing the mesh bag as normal when I noticed that the liquid seeping out of the mesh bag was altering the color of the (pre-)wort, and it struck me that this might not be a good idea. Thinking back on it, I've seen this before but it never bothered me.

Primary question: is it ok to squeeze the bag to remove every particle of liquid?

Secondary question: what accounts for the difference in color that I noted while squeezing the bag?

Topic extract-brewing specialty-grains extract homebrew

Category Mac

Paul · Accepted Answer · 2021年5月6日 18:02

I was always afraid to squeeze to release tannins.

But I did something I regret that I need to share: after getting the wort from BIB I decided to extract more sugars from the remaining grains not washing, but pouring hot water and closing the lid for an hour. Result? I got orange juice that would not disappear even after the secondary. Super turbidity.

Most likely this experiment released more proteins that were in suspension playing with the yeast. I decided to make it a non-filtered IPA but next time I will not repeat this excessive last running.

Conman27 · Accepted Answer · 2014年5月28日 15:51

Squeezing the bag is not bad, and will not result in off flavors. It also is NOT the ideal way to extract all the remaining sugars and color from the grains.

You are better off sparging the grain bag with hot water. You can set the bag in a colander, and pour hot water over it until the water runs mostly clear out of the bottom. This will more effectively flush the remaining desirable sugars and flavors from the grains to the wort.

Nemis L. · Accepted Answer · 2014年5月28日 05:22

Yes, it is OK squeeze. In fact, you want as much extract as possible from the specialty malts.

It is a common myth that squeezing the grain bag is a bad idea due to "tannins being extracted" or similar. There is no reason for this to be true --- tannins are extracted from the grain (husk) only if the temperature during steeping/mashing is too high. And then not squeezing will not help. So squeeze away.

The observation that the color of the wort changes as you squeeze is simply due to the fact that you extract more of the darker-colored liquor from the specialty malt. This is good: if you do not squeeze, you need more specialty malt to achieve the same wort. You want as much extract as possible from the specialty malts.

Of course, steeping specialty malts is not an exact science.

WranglerAz · Accepted Answer · 2014年5月27日 22:11

One answer I was told was squeezing a grain bag (perhaps one with larger holes) may produce fine grain particulate matter, which would increase the quantity of protein matter and lead to boil overs. I have not read anywhere where this idea holds up. I lightly squeeze, but do not tightly grip.

Cortez · Accepted Answer · 2014年5月22日 01:44

I always put the grain bag in a strainer and pour 2-4 quarts of 155-160f water slowly through the bag to remove anything additional from grains. This is the extract brewer's sparge equivalent. I've never read anywhere that squeezing was a good thing, but I have read from several reliable sources that it's a bad thing.

To Squeeze or Not To Squeeze the speciality grain mesh bag?

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