After finishing the boiling of my first batch of wort, of a belgian wit, I decided to run it through an ordinary kitchen strainer, while pouring into fermentor. There was a huge amount of sediment that I strained off.
Upon completion of bottling that same batch, about 2 weeks later, I noticed, a huge amount of sediment still in the fermentor. Obviously, most of this was from the actual fermentation process.
The finished product is good. A little sweet, doesn't have a very strong orange/coriander flavor that I was going for, but enjoyable just the same.
Was straining the wort a bad idea?
Upon completion of bottling that same batch, about 2 weeks later, I noticed, a huge amount of sediment still in the fermentor. Obviously, most of this was from the actual fermentation process.
The finished product is good. A little sweet, doesn't have a very strong orange/coriander flavor that I was going for, but enjoyable just the same.
Was straining the wort a bad idea?