timmystank

Recipes 

My first time brewing and I had some trouble getting all the "trub" crap out when going from pot to primary. Does this matter, and can/should I filter again when moving wort to bottling bucket?

The Pol

Recipes 

You know, yeast like trub...

mmb

Recipes 

You can use a funnel that has a filter in it. I usually just let things settle in the pot after cooling so I skip most of the break material. That is also the reason I shoot for 5.75 Gallon batches out of the boil instead of 5 G batches. I can afford to leave some wort in the kettle at that volume.

Don't filter going into the bottling bucket. Everything should settle out on its own during and after fermentation.

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White Dog Aleworks and Drafthouse

malkore

Recipes 

I never filter the trub/break from the kettle. I don't pour it all in, but I don't worry about getting it in the primary.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

GunnerMan

Recipes 

Nearly everything goes in the primary here, I tried to whirlpool last time but the whirlpool stopped and I could still see a ton of trub throughout the kettle so I just dumped it in. Always tastes fine to me but I am going to try the whirpool deal again next go.

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Primary : Honeybuns Weizen, Ode to Arthur(with partial sour)
Secondary:
Bottled: Cream of Three Crops, Hazed and Infused Clone
Planned: A green chile beer, I live in New Mexico gotta have the green chile beer.

LibertyBrewer

Recipes 

I use a 6 gallon pail as a primary, and use one of those 5 gallon paint strainer bags to filter out hops and break material.

Cpt_Kirks

Recipes 

I have started just making the batch bigger.

If I set the siphon on the "ledge" of my keggle, most of the trub tends to gather in the low spot in the middle, and I only get a little into my primary.

I have also tried putting a grain bag over my ale pail, siphoning into the bag, straining the trub, then siphoning AGAIN into the primary. Which is a PITA.

humann_brewing

Recipes 

I just filter out all the big stuff and whole leaf hops

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On tap: Batch 1 Flanders Red, experimental sour 1.072 > 1.000, #70 Simple, gone complex pale 1.063 4/5/13, #71 French IPA, American IPA with spanish cedar and fermented with 3711 1.059>1.008
Fermenting: #72 Flower power saison 1.053>1.004 with lavender and jasmine
Aging: #67 Bareleywine 1.116 11/07/2012, Flanders 2 batches 1.056 and 1.060 12/12/11 and 3/26/12, Smoked Porter 1.063 10/11, pepper RIS 1.088 7/11, Kriek, 1.052 12/11, RYE IPA sour experiment 8/12, Berliner Weisse 1.030 9/20/12

cactusgarrett

Recipes 

I use the exact same method with the funnel & collander. Best part is, the greater the distance you add the wort to the collander from the kettle, the more aeration you get.

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~~ Malted barley wants to become beer. ~~