Brewing Clamper
Well-Known Member
I was just pondering my last batch I brewed on monday. And BTW, I was doing this because I didn't actually wanted to do anything productive. As usual, after the boil I put my partial boil wort into a bottling bucket with ice through a large grain bag over the mouth of the bucket. This cools down my wort, adds the needed water, and filters most of the hop stuff & hot break. Then I let it sit for a good 10-15 mins for the rest of the gunk to settle below the spigot before puting it into a glass carboy, then I pitch.
Well, it seems that shortly after I place the air lock and set my carboy where it'll ferment, new stuff starts to precipitate and just hang there for a while. I imagine this is the cold break. So what I'm wondering is, should I just wait until this cold break or other stuff precipitates out in the plastic bottling bucket before I put it in the carboy to filter it out? Does filtering the wort completely change the flavor of the end product? How much do you filter your wort before dumping it into a fermenter? Ok, I guess that's enough for now....
Well, it seems that shortly after I place the air lock and set my carboy where it'll ferment, new stuff starts to precipitate and just hang there for a while. I imagine this is the cold break. So what I'm wondering is, should I just wait until this cold break or other stuff precipitates out in the plastic bottling bucket before I put it in the carboy to filter it out? Does filtering the wort completely change the flavor of the end product? How much do you filter your wort before dumping it into a fermenter? Ok, I guess that's enough for now....