Which is a common consequence of not straining beer into the fermenter?

Not straining beer into the fermenter can lead to off-flavors due to the presence of yeast and various particulates that were not removed during the brewing process. This is particularly important if sediment or hop debris is carried over, as these components can introduce unwanted flavors, especially if they become overly integrated into the beer during fermentation.

For instance, leftover hops can impart excessive bitterness or grassy flavors, while excessive yeast can lead to estery or phenolic flavors that may not be desirable, depending on the style of beer being brewed. Ensuring a clean transfer by straining can help minimize these risks, creating a more polished final product.

While options regarding carbonation, alcohol content, and cloudiness may also seem relevant, they do not directly correlate with the effects of not straining the beer. Increased carbonation relates to fermentation conditions and the presence of dissolved sugars, lower alcohol content pertains to the amount of fermentable sugars being converted by yeast, and cloudiness can arise from various factors such as yeast suspension or proteins in the beer, rather than solely from failing to strain prior to fermentation.