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?
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?
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?
Thanks.