Originally Posted by Double_D
Did you transfer it from the stove into your carboy without straining out any of the hops? I haven't seen anything fermented on the boil hops before. How does that usually turn out? Does it increase flavor? Or is it just easier than trying to get that stuff out of there?
I usually go from stove to sink for an ice bath with my chiller. Sometimes i strain, most of the time i dont. I notice nothing between the two as far as taste is concerned..So as far as increasing flavor? No i dont think so. i always go to secondary after fermentation is done usually two weeks. Dry hop for 5 days cold crash then bottle.
I usually have very little sediment in this process. Ill post more as time goes on.