Hey all,
I have been brewing for seventeen years.. With each and every batch (hundreds now), I have done the same exact thing- Before chilling, I sanitize a wire hand strainer (yeah, I know- the claim is you cant fully sanitize this type of thing, but I do it anyway), hand dip as much of the hop sludge I can out before cooling, cool, then dump into carboy through a plastic funnel with a mesh filter.. Which, as we all know, is a royal pain because you have stop a million times to clean the filter.. I have tried whirpooling, with mixed results..
This sunday, I finally said, screw it and dumped the whole damn thing in the fermenter and didn't strain at all. I know some people do this all the time and I am wondering if I can expect any off flavors at all from not straining hops out of the wort? At kegging I use finings and crash cool and usually dont have any cloudiness- but can I expect more cloudiness from not straining? Should I secondary now that I didnt strain?
I have been brewing for seventeen years.. With each and every batch (hundreds now), I have done the same exact thing- Before chilling, I sanitize a wire hand strainer (yeah, I know- the claim is you cant fully sanitize this type of thing, but I do it anyway), hand dip as much of the hop sludge I can out before cooling, cool, then dump into carboy through a plastic funnel with a mesh filter.. Which, as we all know, is a royal pain because you have stop a million times to clean the filter.. I have tried whirpooling, with mixed results..
This sunday, I finally said, screw it and dumped the whole damn thing in the fermenter and didn't strain at all. I know some people do this all the time and I am wondering if I can expect any off flavors at all from not straining hops out of the wort? At kegging I use finings and crash cool and usually dont have any cloudiness- but can I expect more cloudiness from not straining? Should I secondary now that I didnt strain?