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I hate "stuff" in my beer, so I pour through a fine mesh strainer from the pot to the bucket or carboy. That aerates the crap outta the wort. Just sprinkle dry yeast on top and done.
I love buckets, but bought a cheap 4 gallon glass big mouth to try out. Will keep it for secondary on sours, but think I'm going back to buckets. I have a 10" strainer that works perfectly on a bucket with 3 gallons of wort. The big mouth requires the smaller 5" strainer which clogs up super quick. Think I cleaned out the strainer 6 or 7 times while going through 3 gallons today.
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