So I'm on my second batch ever...brewin' a beach blanket blonde. My first batch was a london pub ale and it turned out pretty good...so my friends and family say.
In any event, I have just been dumping my whole wort into my primary, aerating it and starting the fermentation process. Should I be straining my wort before I place it in primary?
I rack to secondary and in that process I leave most of the trub behind...but does leaving all the trub from the wort in my primary alter the flavor at all? or does straining in the beginning simply make life easier come bottling/secondary time?
Thanx guys,
Louie
In any event, I have just been dumping my whole wort into my primary, aerating it and starting the fermentation process. Should I be straining my wort before I place it in primary?
I rack to secondary and in that process I leave most of the trub behind...but does leaving all the trub from the wort in my primary alter the flavor at all? or does straining in the beginning simply make life easier come bottling/secondary time?
Thanx guys,
Louie