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Old 05-14-2012, 01:22 AM   #1
KurtisCummings
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Default Straining Your Wort

What does everyone use to strain all the particulate out of their wort prior to chilling and pitching yeast?

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Old 05-14-2012, 01:27 AM   #2
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A large fine-screen colander/strainer works well for me. It fits in the top of the fermentation bucket and traps all the hops particles and other hot break materials very well.

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Old 05-14-2012, 01:28 AM   #3
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Ideally, all of the particulate would settle to the bottom of the kettle during the chill. Real world: most of it will settle, try not to siphon much over. You will lose some liquid because of it. Try to account for it by increasing your volume as needed. The rest will settle over the next couple weeks in primary. Hopefully you won't need a secondary.

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Old 05-14-2012, 01:28 AM   #4
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I don't. There is no need to. I just dump the pot into my Better Bottle avoiding the thickest part of the sediment. This is accounted for in my recipes as trub loss. It usually is a quart or less.

The sediment that gets into the fermenter settles to the bottom and when I siphon off I leave the rest in there.

I have tried straining and decided it was not worth the trouble for the one or two extra bottles I might get.

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Old 05-14-2012, 01:29 AM   #5
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I use a 5 gallon paint strainer from home depot in the large strainer. Works great.

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Old 05-14-2012, 01:29 AM   #6
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When I do, I use a sanitized paint strainer bag. I usually cool it, then strain into the fermenter.

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Old 05-14-2012, 01:32 AM   #7
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****, I have been using a sanitized measuring cup and manually straining my wort into my plastic fermenter... I really should start putting my immersion chiller right into the brew kettle shouldn't I? lol

I'll post some pics of my latest brew where I strained from the brew kettle to a bucket, then from the bucket I siphoned with a hop bag over the tip of the siphon tube, then I repeated this a second time... yeah, a lot of hard work.. but after 9 days in primary at 66°... well let me just post the pic, brb

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Old 05-14-2012, 01:37 AM   #8
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My immersion chiller is semi-permanently mounted in my kettle. So, yes.

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Old 05-14-2012, 01:39 AM   #9
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see photos attached of a cream ale i just transferred to secondary (probably not necessary)... after it spends 3-5 days in secondary I intend to cold crash it for 48-72 hrs prior to bottling

photo.jpg   472623_10100215170488993_58201104_39148024_1402190343_o.jpg  
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Old 05-14-2012, 01:40 AM   #10
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That was an extract recipe btw

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