Vorsicht709

Recipes 

Tomorrow im starting my first batch with a boil. Im wondering what is the best way to remove the hot break and hops before I add my wort to my primary fermenter.

Brewmando

Recipes 

I simply strain the cooled wort thru a stainless steel (sanitized!) strainer into the fermenter.

splat

Recipes 

+1.....Works great!!!!!!!!!!!!

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Primary- Dead guy clone 10gallons
Secondary-Ambition Amber Ale
Secondary-
Keg #1- Edworts Pale Ale
Keg #2- Empty :(
Keg #3- Empty :(
Keg #4- Empty
Bottled- Canadian Draft
Bottled- Honey Wheat Ale
Bottled- Octoberfest lager
Next up- Another coopers Cervesa kit for the ladies.

Vorsicht709

Recipes 

Jeez thats a whole lot easier than some ways ive heard of online

gruntingfrog

Recipes 

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