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Should hops be strained out before primary fermentation?
Could someone please tell me whether the sediment (hops and grains) should be strained out of the wort when it is transferred from the kettle to the primary fermenter.
I'm currently making hefeweizen and I poured the sediment into the primary fermenter with the wort. I'm now worried that this will make my beer too bitter (hefeweizen shouldn't be bitter). If the hefeweizen is too bitter, is there anything I can do to fix it? Could I strain out the hops and run a second fermentation with honey or sugar added to balance out the bitterness?
Thanks in advance.
Don't worry about it. My first brew was a Hefeweizen because I didn't own a funnel at the time I cut a soda bottle in half, sanitized it, and dumped the whole thing in! I didnt even wait for it to cool first. Having your brew ferment over some spent hops will do nothing... if I understand it correctly, all of the acids from the hops has already been extracted from the boil.
No worries... my Hefe turned out great!
No worries Kevin, I have, in 6 years, only strained two batches from the brew kettle to the primary. You will get a lot of sedement but thats one of the reasons why you use a larger primary fermentor.
Cheers,
What they said, I have yet to strain a batch going into primary.
I want the hops in there, I want the full flavor of the hops, but I'm a hop head.
You can remove a lot when you rack over to secondary.
I have read of getting off flavors from leaving spent hops in the primary, but never experienced it. Even though I do a little straining, I always seem to get a few leaves in my wort.
I would recommend straining them out if you can though.
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