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Old 02-17-2012, 07:23 AM   #1
McGlothan
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Default Yes or No on pouring wort through strainer?

Im brewing my second batch tomorrow and I am trying to learn from the first. I seemed to lose quite a bit of beer from leaving room above the sediment so I wouldn't transfer it to the secondary fermenter. Some say to use a strainer, others say not to. What is the real deal? I bought a funnel with a strainer insert but I want to know if straining the wort will harm or improve the beer. Im brewing an IPA with centennial hops and Im using an active yeast starter. Thanks for the tips


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Old 02-17-2012, 07:35 AM   #2
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In my opinion, it's not worth it.. I don't feel that that tiny bit of beer left in the fermenter is worth the hassle. I just siphon until the siphon stops and i doubt that I leave more than 16-20 oz of beer behind. Also, there are those that will tell you that you can never truly sanitize a strainer.. I don't know that I personally believe that because I use one from the brew pot into the fermenter and I have for 15 years and have had only one infection in hundreds of batches.

it seems to me that if you were using a strainer from the primary to 2ndary, (IF I am understanding this correctly) that you will have to place the strainer in the funnel in the mouth of the carboy and run your transfer hose into the funnel which means the beer would "splash" into the 2ndary, introducing plenty of nasty oxygen.. not a good thing.

By the way, when racking to the secondary it's no longer "wort".. it's now yummy,luscious BEER!


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Old 02-17-2012, 07:43 AM   #3
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Im sorry. I meant straining the wort into the primary fermenter from the kettle. On my first batch, I just poured the wort directly in without straining.
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Old 02-17-2012, 07:49 AM   #4
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Definitely allways syphon beer to 2ndary. I like to syphon wort to primary as well so funnels aren't necessary.
The loss is minimal and may be considerred a sacrifice to the beer gods.
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Old 02-17-2012, 07:52 AM   #5
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From what I've read here it really makes no difference. But I brew small batches 1.75g into bottling bucket so I really try to keep all loses to a minimum. I was given these paint strainers which fit right into a 5 or 6.5 gallon bucket. Probably can get them from HD or a wholesale paint shop.
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Old 02-17-2012, 08:05 AM   #6
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If you really want that last pint of wort, strain away. There should be no oxydation issues with chilled sort. The main objective is to get the brew off the hop and protein sludge.
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Old 02-17-2012, 10:15 AM   #7
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Quote:
Originally Posted by McGlothan View Post
Im sorry. I meant straining the wort into the primary fermenter from the kettle. On my first batch, I just poured the wort directly in without straining.
I always strain the wort through a metal strainer and funnel, that have been soaking in Star San, into the carboy after chilling. I use hop pellets so this cuts down on some of the crap getting into the fermenter. Does it make a difference? Probably not but it's what I do and will continue to do.

Reason: spelling
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Old 02-17-2012, 01:34 PM   #8
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I mostly do PMs & BIAB, but I always pour through a big strainer for 2 reasons:
1) to strain out any errant grain or hop sludge.
2) to areate the wort.
So far it's worked well for me, haven't had a bad batch yet (knocks on wood) though for any other sort of vessel transfer I rack with the auto siphon.
Regards, GF.
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Old 02-17-2012, 02:34 PM   #9
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I used to always strain through a filter. It aerated the wort very well and clarity would improve slightly. However, it was a pain to sit there and constantly stir the sludge around so the wort could actually get through the filter and into the primary.

Then I heard some of that trub can actually be beneficial to the yeast. So I just add everything to the bucket now. Yes I have to wait a bit more for the trub to settle out, but my beer matures and tastes less green anyhow.

Either way, you'll make great beer if you maintain good brewing and sanitization practices. It just depends on how much working and waiting you want to do.
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Old 02-17-2012, 02:37 PM   #10
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I too use a strainer when dumping from the boil kettle to the primary (just make sure it is well sanitized. It cuts down on crud and aerates the wort.


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