I have read all kinds of stuff on this, and just wondering what you guys think. When transferring from the boil kettle to the fermenter do you strain to remove the left over residue from the grains, and hops. On my first batch of Belgian Wit I didn't but on my second batch I did, and of course the wort is a lot cleaner going into the bottling bucket or secondary in my case (which I won't do anymore after reading all the comments on the Secondary or Not thread) but does it take anything away from the flavor of the beer if you remove that?