Trub

[skinfull]

Can anyone tell me the best way of transfering the wort from the boiler to the fermenter without the trub, or does it really matter if the trub goes in the fermenter.s.f

[erebus]

I think what you're looking for is a hop strainer, the hops will form a natural filter bed around the hop strainer.
Of course you could try the low tech away and use a kitchen strainer.

[skinfull]

hi.Got both of them just bought hop strainer from H&G thats fine but it leaves a certain amount of wort in the bottom with the hops, got large sieve that goes across the fermenter thats ok but you tend to get the trub going through it with the hops.
On the h.strainer the last brew i did i started with 18litres of wort, after the boil and going through the h/strainer i finish up with 15 litres and the F.V. was 23 litres so my OG was a slightly on the low side.s.f.

[erebus]

On the h.strainer the last brew i did i started with 18litres of wort, after the boil and going through the h/strainer i finish up with 15 litres and the F.V. was 23 litres so my OG was a slightly on the low side.s.f.

That's stuff you have to take into account when brewing, take a look at DaaB's batch sparge calculator. When sparing you'll loose some to the dead space in your mash tun and of course the grain will absorb some as well. Then when you're doing the boiler you'll loose some more to evaporation, and to hops/trub.
So for a end result of 23L you should probably be boiling more than that to take this into account.

[Whorst]

When your wort is chilled, siphon off from the very side of your pot. You will get very clear wort.

Whorst

[prolix]

brew dark beers then noone can tell

[skinfull]

What does the trub do to the finished article, as you say only brew dark beers.

[subsub]

Also if it imparts a haze you wont notice it.

Unless you're Vossy or Wez that is

[erebus]

DaaB, are you suggesting some sort of home brew contest for who can brew the haziest beer?
Is so you'll also have to introduce a new international standard. We currently have SRM/EBC for colour and IBU for bitterness.... So perhaps the VOS for the haziness of the beer?
1 VOS = Clear as the mountain spring
50 VOS = A traditional London pea-soup smog.

[erebus]

we would add hazings )

I believe the judges would take a very dim view of artificial hazing your beer.

[erebus]

There are a few brewers on this forum that has spend counter time and money on equipment to produce some of the finest hazy beer available. Does it really seem fair that some one should usurp them using a £3 bottle of Brupacks Hazing Finings (available at all good HBS soon!)?

[Vossy1]