Strain to primary?

[Brownbeard]

As most of you know, I am brand new, so new I need a spanking. I am getting ready to do batch number 2. I am wondering if one should strain into the primary. When the boil is complete, is there an advantage to straining the wort? I would think you would want to avoid the aeration (sp?). Just looking for opinions here. I did not on the first batch, and it came out of the secondary really clear. I will be using hop pellets, and DME. There will be some coriander and orange peel in this one. I am thinking that should come out after the primary though.

[S.F.B.]

I always strain to the primary. I use fresh hops so I need to get them out. I have never used hop pellets so I cannot speak to the need of straining them out. I would guess you would, though.

As for aeration, you do want the wort to be well aerated. The time you want to avoid it is after the yeast is pitched.

[Payson]

I always strain too. I use a re-usable strainer bag with elastic around it that fits well over the open primary. They're cheap and simple.

[paul84043]

I used to strain, but it's kind of a pain in the butt, especially with beers that have more hops.
I just dump everything in. You're just going to transfer it off of it in aobut a week anyway.

[Fast_Eddy]

No straining here. If you do a good job of creating a whirlpool in the kettle and then let it settle and then you siphon from the side of the kettle you'll leave a lot of the hop pellets and cold break material in the kettle. Either way it settles out in the primary and is left behind when you rack it to secondary.

[Brownbeard]

Originally posted by Fast_Eddy
No straining here. If you do a good job of creating a whirlpool in the kettle and then let it settle and then you siphon from the side of the kettle you'll leave a lot of the hop pellets and cold break material in the kettle. Either way it settles out in the primary and is left behind when you rack it to secondary.

That is what I like to hear. Why do now, what can be put off until later?

[toneyc]

I'm in the lazy camp, too, I just pour my cooled wort straight into the carboy, hops, goop, and all!

:)
Toney.

[mmmBeer...]

I use a stainless kitchen strainer...the way I see it less trub more beer :)

I also like to wash my yeast for re-use, so straining makes the process much easier.

Just my 2 cents

[Beerconnoisseur]

I've never been much into straining. With a good cold break, and whirlfloc/irish moss, most of the gunk drops straight to the bottom of the kettle, and if your spigot is located above that, then it's unlikely you'll pick up those solids.... unless you tilt the kettle. It might be different for those using spigot-less kettles, of course.

[barley ben]

No straining here anymore. Too much of a hassle. The hop pellets just clog it up almost immediately anyway. Whatever ends up in the primary just gets left behind in the transfer to the secondary anyway.

[danno]

I'm with Toney... no straining, it will settle in the primary... if not then, in the secondary... in not then, after a couple of weeks in a keg... if not then, well, I drink hazy beer and enjoy it...

I made a Saison that didn't clear up until 3 months after it was in the keg, and 2/3 of it was gone... still a dang fine beer from start to finish... nobody complained about the haze either...