There seems to be several of you brewers out there that differ on the subject of straining or not straining your wort before pitching to the fermenter. We haven't been brewing very long but we've always strained.
I'm looking for some arguments on both sides. If we don't strain will the break and other junk settle adequately?
Thanks for any input!
I'm looking for some arguments on both sides. If we don't strain will the break and other junk settle adequately?
Thanks for any input!