Question about pouring wort into fermenter..

[scdigger]

OK...I would like to ferment in my glass carboy, but my question is:

Should I pour the wort up in my fermenting/bottling bucket first and pitch my yeast (dry), then transfer it to the carboy (thinking this would allow for a little more aeriation and mix in the yeast)...OR

Pour it directly from the cook pot to the glass carboy after cooling, then pour the dry yeast directly into the carboy....

Hope this makes sense...thanks, in advance, for any advice/suggestions.

Greg

 

[flars]

Pour the cooled wort directly into the carboy. I pour through a strainer and mesh bag to remove hop material.
Rehydrate your yeast, then pour into carboy after aerating the wort.

 

[SquidPope]

Is straining out the hop material an important step? Would it depend on the style of beer being made?

 

[flars]

I strain out the hop material just to be able to harvest cleaner yeast. No problem with the hop material being in the fermentor.

 

[MyCarHasAbs]

This is what I've started using as I prefer to use the carboy over the bucket. My bucket has a small air leak and thus I can't always see the action in the airlock. (I had a minor scare a while back) But I prefer using a carboy because I can see the fermentation in action.

http://www.midwestsupplies.com/9-anti-splash-funnel-with-strainer.html

 

[cease]

Yup, go directly into the carboy. I have a valve on my kettle so I leave behind around half a gallon of wort with break material and hops. I also like to use an inline aerator to splash the wort into the carboy then shake it around for a few minutes. The aerator was like 2 bucks but a strainer also helps aerate the wort.

Like others have said, rehydrate your yeast. That way it will mix with the wort better specially with foam from aeration and you won't kill off half the yeast cells at pitching.


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