If squeezing makes it cloudy, why not mash enough that you don't have to squeeze?
That would be a no sparge set up and the efficiency takes a pretty significant hit. Cloudy into the boil kettle or carboy doesn't seem to negatively affect the flavor of 'MY' beer. However there is less yield, which bothers me.
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It depends on gravity and equipment. We (Bryan and I) get high efficiency due to recirculation, 12 °P or less gravity and very little MLT loss. Bottom draining helps. Limiting deadspace helps as well. We both use bags as mash filters but don't dare squeeze them. Bryan is up around 90% mash η and I'm around 84% mash η with no-sparge.
Above 12 °P you'll maybe start seeing a hit due to absorption increasing.
Recirculation isn't in the OP, he's squeezing.
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He's asking about ways to get clearer wort and if he should do so. Eliminating squeezing is one way. You mentioned that without squeezing you'd be doing a no-sparge (squeezing is a kind of faux sparge I guess, meant to increase the extract of the kettle wort) and taking an efficiency it. I mentioned ways we get great no sparge mash η.
Seems like a logical extension to me.
From OP:
I see some comments from folks who say they love how clear their wort is going into the boil. Why is that a good thing? Can I improve my beer by improving the clarity of my wort?
The short is - it can be a good thing due to less oxidative material in your fermentation vessel, but it's a positive for yeast if you're harvesting your strains.
Nothing about recirculation or how to do so. Not trying to be petty and I respect you and Bryan's knowledge; but this is really a problem on this forum these days. Relative advice to relative questions from the original post would be nice. Not the spiral of LoDo set ups and benefits of that method. We all appreciate the passion, the knowledge, and the advice. When asked to explain maybe then dive deeper into your knowledge bank.
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