BNVince
Well-Known Member
I've been pouring the wort from my last two batches through a strainer to get all the hops and most of the trub out of it before it goes in to the fermenter. It certainly makes things easier when racking to the secondary.
Now I've read that leaving everything in fermenter doesn't really effect flavor. So the question is, does it really matter if you strain it off?
Also, I'm curious as to what is done when aroma hops are added. If you put the hops in at flameout and then strain them off after the wort has cooled, isn't that kind of pointless?
Thanks in advance.
Now I've read that leaving everything in fermenter doesn't really effect flavor. So the question is, does it really matter if you strain it off?
Also, I'm curious as to what is done when aroma hops are added. If you put the hops in at flameout and then strain them off after the wort has cooled, isn't that kind of pointless?
Thanks in advance.