I ferment in carboys, so pouring through a strainer doesn't work straight to the carboy. This is how I get around it.
During brew day, I fill my bottling bucket with sanitizer water. I soak all my post-boil stuff in there during the entire process (including a strainer).
While chilling the wort, I fill a different pot (the one I use for heating sparge water) with the water from the bottling bucket and transfer everything to it. Dump the remaining sanitized water on your bushes, plants, etc. (living in Texas, I try to reuse / conserve water where I can and haven't noticed any ill effects on the bushes, trees, or grass).
Place the strainer over the bottling bucket and pour the chilled wort through it catching the hot-break. Pour the wort from the bucket to the carboy through a big funnel. This acts as my oxygenation step and trub filter at once.
That was a really long description of a simple process.
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Up Next: Belgian Dubbel, English Pale Ale
Fermenter 1: Blonde Ale Experiment 1 | Fermenter 2: Blonde Ale Experiment 2 | Fermenter 3: Northern English Brown | Fermenter 4: Nothing
Keg 1: Nothing | Keg 2: Nothing | Keg 3: Nothing
Bottled: Nothing
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Best Way of Removing Hot Break Before transferring to primary
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