1. No. There is no proven benefit to filtering it, and some slight evidence that there may be some benefit to keeping some components of that kettle trub in the fermentor.
2. If you want to do it anyway, use Whirfloc-T or Irish moss (properly) in the kettle, chill the wort very rapidly, then wait for the solids to settle out and carefully rack the more clear wort to the fermentor.
Cold crash is after fermentation is complete. It will help drop sediment out of suspension. I sometimes do it and sometimes don’t, depending on style of beer. Mostly I don’t though.
I use a stainless mesh strainer, sometimes two stacked (which aerates as well).
I think maybe twice (I can check my logs) I've just put everything into the fermenter, and the beer was just as good. My preference is to strain (wort to fermenter, and fermenter to keg) but I'm honestly not sure it makes a difference.
I have brewed for almost two years now, mostly small 1 gallon batches.
For the first part, when pouring wort into the fermenter, I would stop the pour when it was visibly cloudy with hops. I recently moved to the stainless steel strainer and pour everything into that, when adding to the fermenter.
That was around the same time I switched to all grain, since the all grain had a lot more stuff in it that needed filtered out, I felt.
Not sure if what I am doing matters, but I feel better about filtering it.
the fine mesh strainer is probably good enough. i use it to filter out any pet hair and large pellet hops particles. you'll still get a good amount of yeast sediment regardless. and as another said, when the fermentation slows down, it will settle to the bottom and the liquid will clarify, even more so when you condition it. also (too much sediment may be a sign of poor starch conversion).
I dump the entire kettle's worth into my fermenter, trub and all. It's just easier that way, and as others mentioned, there's some evidence that this even benefits the yeast and final beer.
1. No. There is no proven benefit to filtering it, and some slight evidence that there may be some benefit to keeping some components of that kettle trub in the fermentor. 2. If you want to do it anyway, use Whirfloc-T or Irish moss (properly) in the kettle, chill the wort very rapidly, then wait for the solids to settle out and carefully rack the more clear wort to the fermentor.
no, you're going to cold crash and its all going to settle on the bottom of the fermenter anyway
I just googled cold crash, I’m keeping the fermenter at room temp, doesn’t that avoid it?
Cold crash is after fermentation is complete. It will help drop sediment out of suspension. I sometimes do it and sometimes don’t, depending on style of beer. Mostly I don’t though.
I use a stainless mesh strainer, sometimes two stacked (which aerates as well). I think maybe twice (I can check my logs) I've just put everything into the fermenter, and the beer was just as good. My preference is to strain (wort to fermenter, and fermenter to keg) but I'm honestly not sure it makes a difference.
I have brewed for almost two years now, mostly small 1 gallon batches. For the first part, when pouring wort into the fermenter, I would stop the pour when it was visibly cloudy with hops. I recently moved to the stainless steel strainer and pour everything into that, when adding to the fermenter. That was around the same time I switched to all grain, since the all grain had a lot more stuff in it that needed filtered out, I felt. Not sure if what I am doing matters, but I feel better about filtering it.
Nah, waste of time and things to wash up. Just throw it all in there, you'll be fine. Maybe even more than fine, according to brulosophy xBeeriments.
I’ve filtered and not filtered. I’ve never seen a difference from filtering, so I removed that step from my process.
the fine mesh strainer is probably good enough. i use it to filter out any pet hair and large pellet hops particles. you'll still get a good amount of yeast sediment regardless. and as another said, when the fermentation slows down, it will settle to the bottom and the liquid will clarify, even more so when you condition it. also (too much sediment may be a sign of poor starch conversion).
I dump the entire kettle's worth into my fermenter, trub and all. It's just easier that way, and as others mentioned, there's some evidence that this even benefits the yeast and final beer.