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Old 04-03-2013, 12:22 AM   #1
pmhildreth
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Default Strain or No Strain?

Just completed my second all-grain home brew. My first brew I finished the boil, stuck a colander over the primary and poured it in. Colander collected a lot of the hops. Beer turned out great (I enjoyed it). My second brew, I just poured everything into the primary. Any thoughts or advice on this?

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Old 04-03-2013, 12:26 AM   #2
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I've never strained, everything settles out just fine. I use irish moss in the kettle, and my beers come out nice and clear. Different ways to skin a cat.

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Old 04-03-2013, 12:33 AM   #3
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I dump everything in.

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Old 04-03-2013, 04:30 AM   #4
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Yep, Irish Moss here too.
I cool, whirlpool, and collect nice clean wort. Never had good luck straining... it seems like either the mesh is too big and lets a lot of junk in, or the mesh is too fine and clogs.
Cooling and whirlpooling is so much easier.

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Old 04-03-2013, 01:08 PM   #5
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I've had the best results with bagging my kettle and whirlpool hops for my IPA's. These 5 gallon capacity nylon mesh paint strainer bags are available at Home Depot for like $2.

I have found that keeping the majority of old, used hops out of the primary, the better & fresher the flavor in the finalized beer. Even with straining, a good deal of green hop matter particulates still make their way into the fermentor. You can clearly see it settle in a layer above the tan trub. If they weren't strained out, this layer would be more substantial and you would lose some space in the primary. So, bagging my kettle hops helps me to avoid these two pitfalls... especially in recipes that use a ton of hops.

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Old 04-03-2013, 01:14 PM   #6
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I used to strain thinking it would help out my beers but I have figured out that using whirfloc tablets/irish moss and cold crashing everything turns out the same anyways.

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Old 04-03-2013, 06:15 PM   #7
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I strain for two reasons.

One to get most of the hops out because I'm reusing yeast and I don't want to bother with washing. (I make small batches and I'm considering just making a starter and pitching half of it and stepping it up/pitching half etc...) If I go that way I won't have to strain the hops.

Second is to help aerate. Again, I could probably do away with this step with the help of a whisk or slotted spoon but then what would that fancy strainer do? )))

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Old 04-03-2013, 06:24 PM   #8
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I strain using this 10" conical fine mesh strainer. Clears the hops, trub, and aerates wort during transfer. I tried whirlpooling but just couldn't get it to work right, might be my immersion chiller or my kettle pick-up valve, or my kettle dimensions or a combination of all three but for me straining works and whirlpool doesn't.



Here is a picture of half a yeast cake from a recent batch. This is a quart jar, was full of beer and yeast, swirled up from bottom of bucket and dumped in. Then settled in fridge. Has not been washed. I see no hop junk in there.

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Old 04-03-2013, 06:48 PM   #9
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Quote:
Originally Posted by eric19312
I strain using this 10" conical fine mesh strainer. Clears the hops, trub, and aerates wort during transfer. I tried whirlpooling but just couldn't get it to work right, might be my immersion chiller or my kettle pick-up valve, or my kettle dimensions or a combination of all three but for me straining works and whirlpool doesn't.

Here is a picture of half a yeast cake from a recent batch. This is a quart jar, was full of beer and yeast, swirled up from bottom of bucket and dumped in. Then settled in fridge. Has not been washed. I see no hop junk in there.
I use a keggle for boil and an immersion chiller. I've tried to stir to whirlpool but between the IC and my thermometer probe its hard to get a good whirlpool. Soon I'd like to get a pump, plate chiller, and install a whirlpool port on the keggle with a dip tube off the side. Either that or the Jaybird false bottom with the level three false bottom stand. I hear those work well. But would still like a whirlpool capability for hop stands.
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Old 04-03-2013, 06:51 PM   #10
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+1 on the stainless strainer. Works great. Being a chef, this is known to me as a chinois (shin-wa). Seems to aerate well enough and is easy to clean (as long as you clean it right away).

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