dbreienrk1

Recipes 

Strain if you like, but it had better be a very fine strainer. Most of the trub material will fall out of suspension on it's own. If you want really clear beer, then cold crash it to have the yeast fall out of suspension too. Here is what cold crashing gets you if done properly. This was a AG IPA with 3 weeks in primary (1 week primary fermentation and 2 weeks of dry hopping).

http://i1065.photobucket.com/albums/u385/Koinz04/Al1IearCEAAgsFI.jpg

__________________
Noah
Alexandria, VA
Piedmont Brewing Company
http://www.piedmontbrewingcompany.com/
http://koinz04.blogspot.com/

Primary - Nada
Secondary - Abandoned (for most brews)
Conditioning - Nada
Enjoying - Summit IPA, Cherry Belgian Dubbel, Otto von Bismarck Stout, Richmond Red Ale
Up Next - Belgian Tripel

ReverseApacheMaster

Recipes 

I use a strainer to catch hop particles and create a sort of filter for those big protein chains. It does a double duty of helping (albeit not much) to aerate.

CrankyBeaverBrewery

Recipes 

what about using a plate filter or beer filter right after the chiller and into the fermenter ?

RJS

Recipes 

Not needed. This is beer, not wine. Get back to basics!

craigger64

Recipes 

I've tried using a paint strainer bag twice now, and both times the bag clogged up and then broke dumping all the crap that I was trying to filter out into the fermenting bucket anyway. Now I just dump the entire contents of the kettle into the bucket like I always did. It all settles to the bottom by the time I rack the beer to the bottling bucket anyway.

RJS

Recipes 

There is only good to doing it,
yeast food,
same taste,
clarity is depending on other techniques.

Back to basics! Heat up water, throw it in, boil it and ferment, No Worries!