I made an imperial stout (my second batch of home brewed beer I've made,
so I'm still a beginner) this past Sunday and it's currently fermenting.

The first batch I made, I didn't have a glass carboy for a second stage
fermentation so I went straight to the bottle.

Now, after a week I planned on moving to the glass carboy and I have a
few questions. One, I don't put in priming sugar until I put into the
bottles, correct?

Second, some grains made it out of the grain bag and into the wort
before boiling... when I go from bucket > glass, is it safe for me to
run the beer through a strainer to get out any sediment floating in the
beer, or is there something floating in there that's needed to aid in
fermentation once in the bottles?

Third... someone mentioned something about malto-dextrin... the kit I
bought didn't come with this and didn't say anything about this, but is
it something I should look into adding?

Thanks.

--
Matt
mveino at gmail dot com
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