Straining your beer?

Don't strain after fermentation. Straining will introduce oxygen to the beer which will oxidize it. When you rack your beer from the fermentor to the bottling bucket, keep the end of the siphon above the yeast at the bottom of the fermentor. There is enough yeast still in solution to carbonate the beer. Any yeast that is in the bottles will eat the sugar, creat carbonation, and then drop to the bottom of the bottle after chilling in the fridge for a few days to weeks. Just pour carefully from the bottle to leave the yeast in the bottom. But by no means splash or strain the beer after fermenting.

 

What he said! ^^^

 

If you are using a bottling bucket after your fermentor, and if there is any trub that got in there, your beer will have a final opportunity to let any leftover trub drop to the bottom of the bucket. So you just need to prevent it from going into the bottle during the filling process. Let us know what your planned bottling procedure might be and you'll get plenty of tips to keep that stuff out of the bottle. (Although it's really not a really bad thing to get a tiny bit of trub into a few bottles.)

 

As others said, don't strain your finished beer. But you can use your funnel/strainer to strain excess trub from your wort on its way to the fermenter.

 

What's your plan to add priming sugar?