Re: [Distillers] straining wort
- --- devinej2 <jmd445@...> wrote:
> Just starting out, I was going to make a pot still with a stock potYou don't *have* to, but depending on one's setup, it can be helpful. Given
> from K-mart. The one question I haven't been able to
> answer.....after you make the wort, do you strain it before
that you're starting out with a stockpot (implying external heat) it isn't
really necessary. However, if you let your wort sit for a couple extra days,
gravity will do most of the work for you. Then all you have to do is siphon
off the clear stuff from the pile of sediment on the bottom. It doesn't have
to be crystal clear, but the fewer chunks the better. In the case of a sugar
wash, you won't have anything to strain, so "it depends."
One issue with not straining would be scorching of the solids to the bottom of
the pot or, if you have internal heating elements, scorching/sticking to the
Another issue, which is debatable, is that some people say that having the
solids in your still (which include suspended yeast and other gunk) is the
tendency for the final product to have a "yeasty" smell or taste to it.
Personally, I'm on the fence on this one.
The easiest method to use is time. Let your wash sit and naturally clarify
when the fermentation is complete. For those more inclined towards "instant
gratification" there are oodles of different methods to filter the wash.
Hope this was more helpful than confusing.