Originally Posted by Msbeer
I made a 5 gallon extract batch which I divided between two Mr Beers. I did a 20 min boil and put a Oz of Sazz in a tea boil ten min before flame out. When I took the tea boil out it had open up so the hops were in the wort. Left it in the fermenter two weeks and has been in the bottle for one. Going to wait another week to carb. Am I going to be tasting some bad swill, with the hops being in the wort all during fermentation?
I don't strain my hops out of my wort, and I haven't made swill yet. I can't say I never strain- if I make a beer with more than about 2-3 ounces of hops, I'll often strain them out just because they take up so much room in the fermenter. Otherwise, I always toss my hops in the wort (never use a bag) and I always dump all of my wort in the fermenter.
If you bag your hops, or compact them in a tea ball, that can negatively impact utilization. You want the hops to be in contact with the wort. So, if you use a bag, make sure they are very loose in there, with free movement.