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Old 01-11-2010, 04:31 PM   #1
iswenson
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Default Straining out Hops from Wort?

Hello,

I am wondering if there will be an adverse effect to not straining out the hops after boiling the wort. The brew shop said it will dissolve into the wort and I don't need to worry about it. When draining the wort into the fermenter, I attempted to not pour all the hop residue into the bucket (hops did not completely dissolve after proper boiling time.). This was last night. This morning I peeked into the fermenter because I saw no airlock activity. I saw a green film of hop residue on the top of the liquid. Am I screwed?

Thanks ahead of time for any suggestion/information.

-Ian

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Old 01-11-2010, 04:41 PM   #2
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The hops don't actually "dissolve." I'm assuming your using pellets - they'll break up, but the munched up hops will still be in there.

Plenty of people just pour everything in the pot into the fermenter, and I did at first. It won't ruin your beer.

Depending on pitching rate, temperature, and type of yeast, fermentation can sometimes take even a few days to start. And sometimes, it'll start and you won't see airlock activity. Don't worry about it.

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Old 01-11-2010, 04:44 PM   #3
iswenson
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Cool. Ive read a lot about the lag time in the fermenting process which made me feel better. Do you think after fermentation is complete (I am planning on using 1-step fermentation and going straight to bottling) I should strain while siphoning into the bottling bucket??


BTW- I am brewing Emmanuel Adams Ale. S.G. was 1.051 right before I added yeast. The ingredients are as follows:

1 can IPA Bitter home brew kit (40 pint size)
2 lb amber DME
1 oz hallertaur pellets
1 oz tettnag pellets
1 Pack Nottingham dry ale yest

calls for 3/4c Priming sugar when bottline.

Second question is what should my F.G. be for this (approx).


Thanks again
-Ian

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Old 01-11-2010, 04:45 PM   #4
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I've never tried to strain out the hops and never had a problem. They just settle out with the proteins and dead yeast.

John

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Old 01-11-2010, 04:47 PM   #5
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There isn't a good way to strain going into the bottling bucket because you need to minimize oxygen contact with the beer. Instead, try to leave the trub (the name for the hops, break material, and yeast at the bottom of your fermenter) behind by racking a little off the bottom. Once it's in the bottling bucket, you can let it sit for a little while, too, to encourage more settling.

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Old 01-11-2010, 04:50 PM   #6
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Sounds like a plan. Thanks guys.

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Old 01-11-2010, 04:57 PM   #7
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Anyone have an idea of what the Final SG reading should be? Ingredients in my second post

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Old 01-11-2010, 05:10 PM   #8
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Quote:
Originally Posted by iswenson View Post
Anyone have an idea of what the Final SG reading should be?
1.020-1.010ish. But it could even get down to somewhere around 1.007
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Old 01-11-2010, 05:13 PM   #9
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Ok, thanks.

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Old 01-11-2010, 05:19 PM   #10
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Whats is Emmanuel Adams Ale?

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