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Old 02-12-2012, 02:31 AM   #1
alwhite77
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Oct 2011
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After finishing the boiling of my first batch of wort, of a belgian wit, I decided to run it through an ordinary kitchen strainer, while pouring into fermentor. There was a huge amount of sediment that I strained off.

Upon completion of bottling that same batch, about 2 weeks later, I noticed, a huge amount of sediment still in the fermentor. Obviously, most of this was from the actual fermentation process.

The finished product is good. A little sweet, doesn't have a very strong orange/coriander flavor that I was going for, but enjoyable just the same.

Was straining the wort a bad idea?

 
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Old 02-12-2012, 02:35 AM   #2
Stauffbier
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All grain or extract? You say it was sweet.. How long did you ferment and what was your OG and FG?
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Old 02-12-2012, 02:50 AM   #3
passedpawn
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Don't strain. Adds unnecessary risk, potential mess, and doesn't accomplish anything.
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Old 02-12-2012, 03:04 AM   #4
Ultrazord
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I'm an extract brewer....and I ALWAYS strain. I was told that early by a lot of people here. Helps remove the hops sediment and other particulars. The only risk I could think of would be an unsanitized strainer...

If anything else it helps oxidize the wort and will provide a clearer beer. Your results may vary, but I've never had a downside to straining my wort. Sweetness is likely due to not enough conditioning, but I don't see how straining could make it sweeter.


Staining won't add any flavor that I call tell. I assume this was all done after the boil.

 
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Old 02-12-2012, 03:15 AM   #5
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I was actually wondering how you are getting so much sediment if you are doing extract.. I guess it must be your hops. Do you use a bag for the hops? The reason I mentioned your statement regarding "sweetness" is because it really shouldn't taste all that sweet if it finished fermenting.. When I did extract I never got much sediment. I've never strained, and I don't see it helping all that much. I don't think it could hurt though as long as you're practicing good sanitation... Now that I do a lot of BIAB I get a ton of sediment, but I still don't strain. I scale all my recipes up to 6.5 gallons and toss the last gallon that has all the sediment in it, so I end up with 5.5 gallons of crystal clear wort...
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Old 02-12-2012, 03:16 AM   #6
beerman0001
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Quote:
Originally Posted by passedpawn View Post
Don't strain. Adds unnecessary risk, potential mess, and doesn't accomplish anything.
It does help oxygenate the work. What risk does it add?
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Old 02-12-2012, 03:18 AM   #7
beerman0001
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Oh and if you like washing your yeast makes it allot easier.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 02-12-2012, 03:54 AM   #8
jdubb75
 
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I tried to strain once. It kept clogging the screen in my funnel so I ditched that idea. I had 5 ounces of hops pellets in my brew kettle and some of them made it into the primary, but it was no big deal. After a primary of 3-4 weeks any hops or trub will be buried under the yeast cake. I also washed the yeast from this batch and ended up with a ton of trub free WLP007.

The amount of oxygen absorbed into the wort as it is strained is negligible and it will still need to be aerated in some way.

Besides the one attempt, I have never strained my wort, used gelatin, cold crashed or any other method to clear beer and the only thing I have in my bottles is tasty, clear brew and a fine layer of yeast on the bottom from bottle carbing.

Check out the 007 yeast porn from the batch with 5oz of hops.


 
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Old 02-12-2012, 04:04 AM   #9
beerman0001
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I was not talking about that pos strainer that you put into the funnel.
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Fermenting.
On tap: World wide lager, Dopelbock, Apfelwein, American Wheat, DFH 90, Dortmunder export, Skeeterpee, Chinook/Citra ipa.
Waiting on a tap. Maibock, Two Hearted, Pliny the elder, Chimay White, Roggenbrier, DFH60
Fermenting:Apfelwein
On Deck:
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)

 
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Old 02-12-2012, 04:12 AM   #10
jdubb75
 
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Quote:
Originally Posted by beerman0001
I was not talking about that pos strainer that you put into the funnel.
I figured that because any amount of trub clogs it immediately. You are right...it is a pos. At least it is not suited for use as straining wort.

I say to the OP...try it both ways. Strain a batch and don't strain the next. See what works best for you and go with it.

 
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