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Partial Mash newbie question

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1234Alchemy

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Ah, well I just pitched the yeast in my second brew ever, a Belgian Wit! And it dawned on me... I'm not certain if you're supposed to strain out the adjuncts after boiling or not.

For example, in this brew, there was coriander seed and bitter orange peel. I strained the wort through a strainer into the carboy. You are supposed to get out the adjunct chunks, right? :cross: Sorry if this is a ridiculous question. Thanks!
 
Yeah, but it would probably be a pain to get them out now. Do you plan on racking to a secondary in a week or so after fermentation is done? If you do that you can leave the adjuncts behind in the primary...
 
I have no experience with those particulars, but in my experience just about anything will precipitate out in the primary. When you transfer to secondary just try to keep all of the trub from being transferred with the beer. So you don't have to worry much about it being in the bottle.
 
Sorry, I wasn't clear. I DID strain them out. I was not sure if that was what I was supposed to do or not. Thanks :)
 
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