After wort chilling, most of the trub is left on the bottom of the kettle. For years I’ve poured this residual trub through a stainless steel strainer with the hops acting as a filter. Should I leave all the trub out and what advantage does this have? Neither I nor my family and friends notice anything off regarding flavor and aroma.
The range of methods used by brewers to produce beer certainly is not lacking of variety. There are commercial brewers of great, hoppy beers who accept high wort losses when high hop
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