kiwi wrote:[color=blue]
>
> 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?[/color]

Correct!
[color=blue]
> 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?[/color]

DON'T STRAIN! You'll oxidize the beer and give it a "wet cardboard"
flavor. Whatever is floating will either be left behind when you
siphonm to glass or fall out as it sits in glass.
[color=blue]
> 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?[/color]

Not necessary....maybe they were referring to the corn sugar you use to
prime the bottles. Malto dextrine is something different.

-------->Denny

--
Life begins at 60 - 1.060, that is.

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