Yet Another Grain Squeezing Question

[ScrewyBrewer]

Does the myth of introducing off flavors/tannins in beer by squeezing the grains after mashing still hold true today?

[Beer-lord]

Not for me it doesn't. I've said it many times, in my BIAB brewing, I squeeze the bejeezus out of my bag and never have had tannin. I have never done it any other way since starting BIAB brewing and don't plan on changing how I do things.
I think high sparging temperatures is the reason those that do have a tanin problem get them.

[ScrewyBrewer]

Thanks for confirming Paul. I figured I'd ask anyway. I haven't been keeping up on the podcasts as much as I'd like to and wondered if this had changed. By the way, I've been using a 5-gallon pot to press down the grains inside a 10-gallon kettle. It's a lot easier for me to just lean over and press down on the pot handles, without breaking them off in the process.

[Beer-lord]

Here's what I do (the cajun way!)-since I never rigged up something to pull the bag out and I'm just not string enough to safely lift 15 lbs of wet grain by myself I take 2 buckets, line them with older BIAB bags and use a strainer to remove 1/3 of the grain in one bucket, 1/3 in another and the last 1/3 is in the mash bag. I can them squeeze each separately and they are much easier to work with and, I can't prove it but I really think removing it this way with a strainer helps efficiency.
It only takes me 8 minutes or so and that's nothing. I've been doing it this was for about 8 years or so.

[Kealia]

Vince,

When I was doing BIAB (which was the first 6 years of my brewing) I squeezed the hell out of the bag and have never had a single tannin issue. I've seen and read enough from various places and I'd say the majority of the opinions out there now are "it's OK to squeeze".

[John Sand]

I'll squeeze damn near anything.

[ScrewyBrewer]

I'll squeeze damn near anything.

Haha

[ScrewyBrewer]

It's ok to squeeze and boil Pilsner malt for 60 minutes.

[John Sand]