Greetings everyone and Happy New Year.
i received a beer brewing kit (TrueBrew) for X-mas and have brewed my first batch (a Newcastle style dark Ale). I've already gotten bitten by the brewing bug and anticipate brewing a variety of beers on a fairly regular basis. I've also purchased a glass carboy and the Charlie Papzian book.
My question is this: in the Papazian book he instructs one to strain the wort before putting it in the fermenter. I didn't do this (the instructions in my recipe kit didn't say so) and haven't seen, in my limited reading of other material, anyone else suggest this.
What do you folks advise? What would be the difference betweeen allowing the material to remain in the wort as it does primary fermentation vs. straining it out? It seems to me that one would get a more flavorful beer by not straining, but what do I know?
Thanks in advance for any suggestions!
Cheers,
Rene
i received a beer brewing kit (TrueBrew) for X-mas and have brewed my first batch (a Newcastle style dark Ale). I've already gotten bitten by the brewing bug and anticipate brewing a variety of beers on a fairly regular basis. I've also purchased a glass carboy and the Charlie Papzian book.
My question is this: in the Papazian book he instructs one to strain the wort before putting it in the fermenter. I didn't do this (the instructions in my recipe kit didn't say so) and haven't seen, in my limited reading of other material, anyone else suggest this.
What do you folks advise? What would be the difference betweeen allowing the material to remain in the wort as it does primary fermentation vs. straining it out? It seems to me that one would get a more flavorful beer by not straining, but what do I know?
Thanks in advance for any suggestions!
Cheers,
Rene