Originally Posted by evilfishtank
So basically what I am reading is its mostly preference with the hops. If you leave them in do they contribute to a lot of sediment? I am sure it wouldnt be hard just to not siphon out the last bit in the fermentor before bottling to escape having excess sediment in the bottles.
My brew club leaves the hops from the boil in the wort the whole time the beer is fermenting.
after my brother said this reminded him of leaving rotting lettuce in the wort, I started transferring the wort from the kettle to the fermenter with as trub/hop sediment as possible. I have tried both pouring through a filter, or siphoning without taking the trub.
If I were to dry-hop an IPA, for example, I would probably use a bag.
As far as taking hydrometer readings, I take my OG after cooling the wort. Then I let it ferment until the waterlock stops bubbling, then I give the fermenter a swirl to see if I can stir up any dormant yeast. If there is no bubbling a day or two later, I pull out the waterlock and draw a hydrometer sample using a sterilized turkey baster, then replace the waterlock. Remember that CO2 is heavier than air, so the wort still has a blanket of CO2 over it if you keep the jostling to a minimum.