I've read in a few places that it will enhance the taste to skim off the scum during boiling, and we did that.
What about the scum/kraussen formed during ferment? Should I attack the primary with a sanitized scoop?
The crust in the fermenter should be left alone. It's scum, but it's our kind of scum.
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Agreed. Leave Mr. Kreusen alone. He is our friend...