One of the challenges with the crud is how much your specific brewery creates and where it is created. 

1. The immersion chiller produces cold break in the boil kettle.  After cooling, give it 10 minutes of settling and most of the stuff should settle out.  Siphon or drain slowly and most of the material remains behind. 

2. Whirlpool and let it settle 10 minutes after cooling.  Siphon from the edges. 

3. Counterflow chillers produce much more cold break than immersion chillers.  About the only way to clear up your wort is to collect the mess in a carboy, allow it to settle for 1 hour, and before the yeast kick in, rack to a second carboy.

4. I have use a small SS strainer that can be attached to the end of a siphon tube to exclude crud.  The only problem is it can become very slow. 

5. One last way I read about is to cool the wort and use sterile air to float the crud to the top of the wort.  As you keep the stuff suspended, you slowly drain the wort from the bottom of the kettle.  No idea if it works but it sure sounds slick!   

Rick

-----Original Message-----
From: mba-bounce@thebarn.com [mailto:mba-bounce@thebarn.com] On Behalf Of Mike Behrendt
Sent: Tuesday, July 12, 2005 10:45 AM
To: mba@thebarn.com
Subject: How to filter wort after the boil

I'm looking for tips on how to move the wort at the completion of the

boil into a carboy and remove most of the solids.

I've tried strainers, cheesecloth and one attempt at a whirlpool in the

brewpot.

So, let's all share any tips on how to do it and also things NOT to do,

like don't use the little strainer that comes with some funnels.

thanks!

--

//Mike Behrendt

MGBehrendt@mn.rr.com