SpartanBrewer
Member
I have never strained the trub before pouring it into the fermenter. My last two batches have an odd taste (but the same). Keep in mind these were batches 3 & 4 of my career. How important is it to strain the boiled brew before pouring it into the fermenter? Could this be the reason for the odd taste of the brew? Alternatively, I increased the size of the batch to 10 gallons for each of these compared to 5 gallons before, and they didn't cool down until 30 minutes or so passed. Could that be the problem?