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View Poll Results: Strain the wort when transferring to the fermentation vessel or dump it all in??
Strain it-I dont want that in my beer!! 18 37.50%
Dump it all in-it's beer!! 30 62.50%
Voters: 48. You may not vote on this poll

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Old 01-26-2010, 12:07 AM   #1
aksea102
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Jun 2009
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Hello all,
I have a question for those of you who are partial boiling, extract brewers (like myself). Ok, well anyone may reply . When transferring the cooled wort to your primary fermentation vessel, do you strain out the hops and hot break or just dump it all in? I personally just dump it all in. As I was doing so yesterday afternoon, I became curious to know what the majority of extract brewers did (or used to do).
Thanks!


 
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Old 01-26-2010, 12:15 AM   #2
$bill
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Apr 2008
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I strain. I strain specialty grains and hop remnants.

 
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Old 01-26-2010, 12:19 AM   #3
zman
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I dump it all in as well. I mostly do AG but even when I did extract and PM I dumped it all in. I was tripped out the first time (more worried about final volume issues than anything else) The brewing remnants are not harmful to the yeast and actually provide some additional nutrients. Just let leave it in the fermenter for 3 weeks or so. It will all settle out and the Yeast will clean up after themselves
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Old 01-26-2010, 12:19 AM   #4
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If there was a third option that said "Meh, whichever," I would have clicked on that one.
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Old 01-26-2010, 12:19 AM   #5
zman
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Quote:
Originally Posted by $bill View Post
I strain. I strain specialty grains and hop remnants.
You're specialty grains should not be in the boil
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Old 01-26-2010, 12:25 AM   #6
C2H5OH
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Dec 2009
North Wales, PA
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Strain.
-It makes for a cleaner fermentation.
-Less wasted beer when you transfer to your secondary.
-If you're going to re-pitch onto the cake, you're starting out with mostly clean yeast and not a lot of mulch. (Trub-n-gunk)
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Old 01-26-2010, 04:39 AM   #7
Finnagann
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Jan 2010
Saskatoon, Canada
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If you put your grains in a grain bag/sock life will be simpler whether you strain or not.

I like to strain because it does an amazing job of aeration.

 
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Old 01-26-2010, 01:08 PM   #8
CarsonCE
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Aug 2009
Houston, TX
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+1 to the aeration. I'm too lazy to shake my 6.5 gallon caroy for 5 mintues. I find I get plenty of aeration when I strain and then shake it for about a minute or two. That said, I used to not strain and never had a problem then either. You'll be fine either way.
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Old 01-27-2010, 05:24 PM   #9
ibbones
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Jun 2009
Victoria, Texas
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I'm a "dump-it all in" kind of guy. I tried to strain but I had too many problems and only made messes. Now I add everything in the kettle.
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Old 01-27-2010, 05:35 PM   #10
JoeMama
 
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I say strain it - at least once. You will then see how much of a PITA it can be, and if you are like me, you will find that it all settles to the bottom anyway. I think that I *may* consider straining if I plan to reuse my yeast cake for a subsequent brew that may have different hop profiles and such.

Otherwise just dump it all.
(In the fermenter that is)
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