On Jan 31, 10:59 am, harsley <harsley.2la...@usenet.brewtank.com>
wrote:[color=blue]
> All good ideas. I recommend using the whirlpool method and getting all
> the trub and hops to the center of the pot. You could then pour into
> the fermenter and get most of the wort in before the strainer
> clogs...or do the siphon method after the whirlpool.
>
> --
> harsley
> ------------------------------------------------------------------------
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Yes, stir your wort enough to incorporate all of the material in it.
Then siphon off of the side of the kettle. It's not all that
important to do this. My first homebrew was an extract stout from a
kit. I didn't ask too many questions because I was affraid of looking
foolish in case I wanted to visit that HB shop again for more
supplies. Anyway, I did not strain the hops when transfering to the
fermenter and the beer tasted like Boston Lager at first. After a few
months of drinking store-boght beer and forgeting my stout in the back
of the fridge, it tasted like Anchor Porter. That was my first lesson
in bottle conditioning. Now, if you're making an APA or IPA type
beer, my second attempt, the first tastes will only differ from the
later tastes in that the early results will be a little on the harsh/
hoppy side. That's not always bad, but that's up to you.(sorry to
ramble)