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Old 02-17-2012, 01:48 PM   #11
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I've gone three different methods, and not really seen a significant difference in the end product either way, but there can definitely be a difference in the amount of work:

1) Dump everything from the boil kettle into the fermenter, don't bother straining or avoiding the trub at all. Especially with extract beers, where there's generally less hot break material, there's not much downside to this approach.

2) Run the wort through a strainer. This can get tedious, especially if you use pellet hops, because the strainer can get clogged up. You need to have a sanitized spoon handy and stir pretty constantly to keep the strainer clear. In my opinion, the extra effort just wasn't justified by any difference in the end product.

3) Scale your brew up by roughly 1/2 gallon and PLAN to leave behind 1/4 to 1/2 gallon in the kettle. This is especially useful when it comes to all grain beers and hoppier beers, where hops and break material start to become more abundant. Yes, the first couple of times it hurts to see that wort left behind, but you come to accept it as "the cost of doing business". If you read Jamil's Brewing Classic Styles, he formulates every recipe as 6 gallons for precisely this reason - he assumes 1/2 gallon lost to trub in the kettle, and another 1/2 lost to trub in the fermenter.

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Old 02-17-2012, 01:53 PM   #12
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I use a strainer. I have a fine wire mesh strainer for using on my ale pails and a big brewers funnel with a strainer for using on glass carbouys. Both are big enough that I can sanitize them in some idophor water and then set them where they need to be and pour away.

The pouring helps aerate the wort going into the primary, which I like.

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Old 02-17-2012, 02:11 PM   #13
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Yes.

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Old 02-17-2012, 02:24 PM   #14
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I do it twice, with a double strainer.

First from kettle to chill-pot, going through a large gauge mesh strainer and a smaller one...I dont use hop bags so this is great

Next, I pour the chilled wort through a fine mesh strainer on top of a double funnel with another strainer in the middle...really aerates the wort

Finally, clogging is never an issue, just stop the transfer and empty the strainer real quick, takes 2 seconds.

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Old 02-17-2012, 04:18 PM   #15
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Quote:
Originally Posted by stratslinger View Post
If you read Jamil's Brewing Classic Styles, he formulates every recipe as 6 gallons for precisely this reason - he assumes 1/2 gallon lost to trub in the kettle, and another 1/2 lost to trub in the fermenter.
That's what I do and beer is crystal clear.
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Old 02-17-2012, 04:30 PM   #16
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Quote:
Originally Posted by MaxOut View Post
That's what I do and beer is crystal clear.
Yeah, I guess I hadn't made it clear, but this is what I've been doing for my last several batches now too, to similar results.
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Old 02-17-2012, 04:48 PM   #17
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I think calculating 1 gallon of loss is overestimating. I generally lose 1/3-1/2 gallon and that is with two carboys. I also use Irish moss, gelatin, & a cold crash and my beer is crystal.

I don't filter the wort before going into primary - I usually add hops at flameout so it is senseless IMO to filter out the hops that have only been in the wort for a few minutes. I'll pour everything in the primary and let it mingle for about a week or so, then I use a fine mesh filter while transferring to secondary. This removes all the debris from the wort so it can clean up in the secondary for another week. If I dry-hop, I'll do it in the secondary and filter again while transferring to bottles/keg.

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Old 02-17-2012, 05:00 PM   #18
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Jamil has stated some trub is good for yeast food. He also said for ales he just throws the whole thing in. everything settles out for mine and i still can get a clean yeast harvest

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Old 02-17-2012, 05:04 PM   #19
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Fining agents are also not needed for clear beer. As long as the process was healthy, you should have clear beer after cold crash.

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Old 02-17-2012, 05:04 PM   #20
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actually, you should have clear beer from 4 week primary

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