After doing reasonable research on BIAB bag squeezing I think the consensus is:
? Base malts and low color and caramel malts give up their extract easily, so squeezing the bag gives you retained wort instead of retained extract. Squeeze as much and often as possible.
? Roast malts and high color caramel malts, like Special B, don?t give up their extract easily, and aggressively squeezing the grain bag will release more of the roast compounds into the wort. These compounds can taste quite harsh.
To avoid the harsh compounds my notion is that roast malts and high color malts should be crushed separately and put into another bag inside the pot with the base malts. Remove that bag and drain only. DO NOT squeeze.
Any opinions or suggestions?
? Base malts and low color and caramel malts give up their extract easily, so squeezing the bag gives you retained wort instead of retained extract. Squeeze as much and often as possible.
? Roast malts and high color caramel malts, like Special B, don?t give up their extract easily, and aggressively squeezing the grain bag will release more of the roast compounds into the wort. These compounds can taste quite harsh.
To avoid the harsh compounds my notion is that roast malts and high color malts should be crushed separately and put into another bag inside the pot with the base malts. Remove that bag and drain only. DO NOT squeeze.
Any opinions or suggestions?