brew starter
Active Member
- Joined
- Oct 13, 2021
- Messages
- 34
- Reaction score
- 1
Hi,
I recently brewed a Hefeweisen 12 BLG . I have a few mesh bags that I pour the wort through into the the fermenter. 100, 200 and 300micron and I have used each of them for different brews over time. I was noticing that it takes forever for the wort to separate from the mash and hops and decided to risk. This time around I just use a giant strainer. Same sized holes as those you would use for flour in the kitchen. Of course there is a lot of fine residue at the bottom of the fermenter now. It is compacting more and more as the days roll on.
Question, is this residue/fall-off bad for the final taste profile? Or should I go back in my next batch to try and clean the wort as much as possible before fermenting?
I recently brewed a Hefeweisen 12 BLG . I have a few mesh bags that I pour the wort through into the the fermenter. 100, 200 and 300micron and I have used each of them for different brews over time. I was noticing that it takes forever for the wort to separate from the mash and hops and decided to risk. This time around I just use a giant strainer. Same sized holes as those you would use for flour in the kitchen. Of course there is a lot of fine residue at the bottom of the fermenter now. It is compacting more and more as the days roll on.
Question, is this residue/fall-off bad for the final taste profile? Or should I go back in my next batch to try and clean the wort as much as possible before fermenting?