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Home Brew Forums > Home Brewing Beer > General Techniques > Do you strain/filter your wort?
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Old 11-01-2013, 02:00 AM   #1
timrox1212
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Default Do you strain/filter your wort?

I've glanced at some articles and some threads on here mentioning straining your wort before putting it into your fermentation bucket. Do you do this? What are the benefits? What are the bad things about straining? Thanks guys/gals.

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Old 11-01-2013, 02:03 AM   #2
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Strain yes, filter no.

Why?.. to remove as much hot break and trub from the wort in brew pot before going into the fermenter and pitching yeast.

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Old 11-01-2013, 02:08 AM   #3
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Does this just help with clarity or does it affect flavor as well? How would this affect a flame out hop addition or a hop whirlpool?

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Old 11-01-2013, 02:13 AM   #4
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I put my hops in a 5 gallon paint strainer bag clipped to the rim during the boil. I never have to do any straining.

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Old 11-01-2013, 02:36 AM   #5
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I've never strained or bagged and have been told my beers are world class. So I don't think its necessary. I might give it a try to see if its worth the extra effort.

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Old 11-01-2013, 02:48 AM   #6
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Assuming you are doing a whirlpool or hop stand, meaning adding flame out hops and letting them spin and soak for 20 minutes (shorter or longer), it should have little or no effects. It is helpful to strain out the break and hop matter going into the fermenter to reduce trub loss, and theoretically prevent off flavors. Many will argue that step is unnecessary. The hop flavor and oils extracted in the whirlpool are dissolved into the wort. There is a slight benefit of oxygenation going into the bucket as well, by breaking up the pour into more surface area... but I wouldn't rely on that alone for enough O2.

I find my beers clear more quickly when I keep out as much of the break material as possible from the fermenter, but cannot say it has improved flavor. I tend to load up on flameout hops - and need to strain/filter to keep hops out of my plate chiller as well... some always seems to get past my false bottom. Plate chillers are a PITA to clean sometimes.

You need to decide if it is necessary for how you brew.

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Old 11-01-2013, 04:19 AM   #7
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Quote:
Originally Posted by timrox1212 View Post
Does this just help with clarity or does it affect flavor as well? How would this affect a flame out hop addition or a hop whirlpool?
Honestly, I have no idea on flavor, ect.. It simply makes it easier later.. less crap in the bottom of the fermentor , means less crap transferred to keg or bottling bucket.
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Old 11-01-2013, 06:04 AM   #8
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I agree. I start with a cleaner product when straining into the fermenter, yielding less trube.

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Old 11-01-2013, 12:57 PM   #9
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Ok thanks guys. Im just trying to improve my beers as much as possible. Trying to go from making OK beers to good/great beers. Clarity is one issue I've been trying to tackle.

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Old 11-01-2013, 01:48 PM   #10
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Quote:
Originally Posted by timrox1212 View Post
Ok thanks guys. Im just trying to improve my beers as much as possible. Trying to go from making OK beers to good/great beers. Clarity is one issue I've been trying to tackle.
Fining agent and cold crash has worked well for me..

Irish Moss last 15 min in the boil, 3~4 days at 34 deg f. drops everything to the bottom and makes for a hard cake. Really helps me get more beer and almost no yeast/junk when racking to keg or bottling bucket.

On something I put in secondary (mostly just because I needed the room in a primary) it might get some gel as well for good measure.
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