This is the first time I am attempting to brew an all-grain stout recipe. I have made several batches of wine these past few years and since this is my wine off-season, I have decided to delve into the beer world.
My question has to do with the usage of hops and moss that I am using. After boiling the wort with the moss and hops for x minutes as per my recipe, do I discard them before I cool the wort - or do I leave the hops and moss in during the cooling stage and if so, do I go even futher and transfer them to the primary fermentor? My gut tells me to discard them after the boil, but I would like some clarification.
Please forgive my ignorance on the subject - any guidance would be appreciated!