Looking for some input on straining wort before putting it in the fermenter. In the past I have always poured my wort through a stainless steel strainer, partially to get the junk out, and also to aeriate the wort on the way into the fermenter. I ask this because my beer always tastes thinner than I think it should, based on my recipies and the rest of my brewing procedures. Would I gain anything by pouring my wort unstrained into the fermenter.