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Old 04-03-2010, 04:21 PM   #1
cdif911
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Mar 2010
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Hi All,

We're using a truebrew kit (red ale) and have used cheese cloth over a funnel to the carboy (primary) to remove excess hop sediment. Was this a good idea? I'm sort of worried that the hop sediment should have actually been in the carboy for fermentation. So is it ok to strain hop remnants out?



 
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Old 04-03-2010, 04:24 PM   #2
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Not a problem. many of us use hop bags during the boil to make hop removal easy. Others just let them settle in the fermenter. You will make beer either way.


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Old 04-03-2010, 04:26 PM   #3
philrose
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sure, thats a fine way to do things. Assuming your wort is cool, it will also aid in aeration a bit.

Hop matter is not really wanted in your fermenting vessel. Don't stress too much about it, but it can inhibit yeast health.

Your methos sounds good to me as long as the cheesecloth is at least clean if not sanitized. I've used a fine mesh strainer with the same idea just because its pretty easy to hit with no rinse sanitizer/heat sanitize.
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Old 04-03-2010, 07:22 PM   #4
cdif911
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thanks guys for the feedback, makes me feel better!

 
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Old 04-03-2010, 08:52 PM   #5
cdif911
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also on this topic, curious about why the wort would need to be cool (obviously not boiling, but how cool?)

 
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Old 04-03-2010, 08:55 PM   #6
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Quote:
Originally Posted by cdif911 View Post
also on this topic, curious about why the wort would need to be cool (obviously not boiling, but how cool?)
It needs to be cool so you can pitch the yeast. You want to add the yeast when the wort is about 70 degrees. The faster you cool, the better. Bacteria thrive in the 80-140 degree range, so you want the wort to get quickly out of that danger zone and get the yeast it there. Once the yeast gain a foothold, they can outcompete most other stray yeast or bacteria that might have found its way into your wort.
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Old 04-03-2010, 08:55 PM   #7
Marsdude
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Quote:
Originally Posted by cdif911 View Post
also on this topic, curious about why the wort would need to be cool (obviously not boiling, but how cool?)
The wort needs to be somewhere around 70 degrees to pitch the yeast.

 
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Old 04-03-2010, 09:08 PM   #8
cdif911
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thanks makes sense (the 70 degrees) what I was getting at is if you go through the cheesecloth first into the primary, wait til 70 then pitch, is that ok?

 
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Old 04-03-2010, 09:12 PM   #9
hammer1
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i have been filtering my wort for years. once the wort is cool i dump it into my fermenter i then put a sanitized 5 gal. paint strainer (from lowes) over my pot & pour it back then with sanitized hands i lift up the strainer and push out all the liquid leaving the sludge in the bag. as philrose pointed out this is a great way to aerate the wort.. // the wort needs to be cooled so you dont kill the yeast...

 
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Old 04-03-2010, 09:13 PM   #10
bullinachinashop
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Quote:
Originally Posted by cdif911 View Post
also on this topic, curious about why the wort would need to be cool (obviously not boiling, but how cool?)
Another concern with aerating your wort above 82 degrees is hot side aeration.

This can lead to a wet cardboard flavor and/or a reduced shelf life.

Bull



 
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