Gonna be brewing a Hefe Weizen today, and have all the necessary equipment this time( see other post, "what a failure") I was wondering how many of you actually strain the wort when pouring into your primary, my recipe calls for it, looking for opinions on this. And as far as other brews go does straining take away from any flavor or take longer to ferment by taking away some of the ingredients/nutrients.
Cheers, Scott.
Cheers, Scott.