In a recent BYO magazine article, I read about building a homemade hop sack holder so that hops can be removed from the wort prior to chilling. I’m assuming this is to minimize trub in the primary fermenter, maximize fermenter space and eliminate a secondary fermenter. Are there any other positives that I’m not thinking of?
Also, are there any negative effects to removing hop additions post boil? IOW, do the hop additions made to the kettle during the boil, continue to add to beer flavor in the primary fermenter which would make the hop sack a bad idea?