Straining the wort before fermentation?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Fett327

Well-Known Member
Joined
Feb 17, 2008
Messages
62
Reaction score
0
Location
Los Angeles, CA
Hey all,

Im a beginner brewer with a couple batches under my belt (Kolsch and Pale Ale). In my last two batches Ive noticed a moderate hoppy pinch in the taste of the beer. Its different than the regular hop flavor you would find an an IPA or a Pale Ale. Its more of an undesirable hoppy bite in the flavor.

Im thinking that maybe this is attributed to the fact that i dont strain out any of the hops that I boil in the wort. I just put it all in a carboy to ferment. By the time i rack to the secondary, all the hop remnants stay at the bottom of the carboy with the yeast and dont get transfered over.

Do people here strain out the hops for fermentation, or just leave it in?

Have you guys noticed a difference because of this?

Thanks.
 

Special Hops

Well-Known Member
Joined
Jun 17, 2008
Messages
1,547
Reaction score
71
Location
Kanatenah
It's easier just to use a hop bag during the boil. Then you just pull the bag and no straining is required.
 

Grinder12000

Well-Known Member
Joined
Jul 1, 2008
Messages
2,996
Reaction score
50
Location
Columbus WI
I have heard both schools of thought - some leave it in with zero problems and some strain.

I think if you are brewing lighter beer strain it out. Darker beer is more forgiving.
 

BruDaddy

Well-Known Member
Joined
Jan 25, 2007
Messages
124
Reaction score
2
The 'hoppy bite' you're experiencing may be from greenish beer. My experience is that the bite mellows significantly with age. How long are you conditioning your beers before drinking?
 
OP
F

Fett327

Well-Known Member
Joined
Feb 17, 2008
Messages
62
Reaction score
0
Location
Los Angeles, CA
I do 10-14 days primary. Then 2 weeks secondary. Then i keg it and leave it carbonating in the fridge for almost a week.

Hop bag seems like a good idea. Im definitely gonna try that for the next batch. Or maybe ill just run the wort thru a cheese cloth before it goes into the carboy.

Appreciate the advice guys.
 
Top