|> JB >strain the wort just to see what happened. I was under the assumption
|> JB >that straining was not required for extract brewing. However, I was
|> JB >amazed to find the strainer (a large one) completely clogged with
|> JB >mud-like gunk. What was this stuff???? My best guess was that it was
|> JB >undisolved dry malt.
|> Who said you don't need to strain with extract brewing? It all depends on
|> what is in your extract and what you add. For instance, if you add hop
|> pellets, you will be able to strain them out. I have also seen things
|> floating in cans of hopped extract that looked like leaves.
|> JB >For this particular recipe, I used a 4lb can of Edme Bitter Ale extract
|> JB >and two pounds of dry malt. I boiled in 2 gallons of water for 60
|> JB >minutes.
|> A little extra water wouldn't hurt, if you are worrying about dissolving
|> JB >All comments about the use of straining for extract brewing would be
|> JB >appreciated. I imaging that if I filtered out malt that would
|> JB >have disolved when I topped off my fermenter, I just screwed up a batch of
|> JB >beer.
|> As far as I know, even with all-extract brewing you can get hot break and
|> cold break precipitates as well as have dissolved hop pellets or the like.
|> Whatever you pour into your fermenter will fall to the bottom and form the
|> trub, some of which is not beneficial to your beer.
I started a batch of IPA last night - extract based with crystal
and toasted malts as adjuncts. The hot and cold breaks were clearly
visible. Unfortunately, I forgot the Irish moss at the end of the
boil. I strained it through a nylon mesh fruit bag and strained
out several cups of junk. This surprised me as it was a slow pour
and everything *looked* like it was going to pass through the mesh.
I'm glad it didn't!
Irish moss or not, I'm straining all my batches from now on. I use
a nylon mesh fruit bag designed to fit my seven gallon plastic
fermenter. It handily fits over the rim and doesn't have to be