Dolmetscher007
Member
I have read a bajillion articles and seen a ton of YouTube videos on home brewing... and in every article/video/book they run through vorlauf'ing. I do not understand vorlaufing, as it is so easy to set up a chinois strainer (china-cap) with a paper conical "deep fryer filter" and strain your wort from the Mash tun into the brew kettle. Sure, you can do a little vorlauf'ing just to keep any huge particles from clogging up the filter, but I recently watched a really cool Brewing TV (on YouTube) video where they were brewing a huge all-grain hoppy monster of an IPA, and they had all this clever sparging pumps and hose attachments... and they were very proud of how with all that equipment there was no need to vorlauf or strain the wort going into the kettle. However... when the camera showed the kettle coming up to a boil, it looked like they had all kinds of debris in the mix. I mean, it literally looked like they were boiling several paper towels that had disintegrated into the wort.
Am I missing something? Is there something about a simple straining set up that is bad for the beer that a vourlauf'ed brew is better at?
Am I missing something? Is there something about a simple straining set up that is bad for the beer that a vourlauf'ed brew is better at?