Weird thing right before boil
 

My HBS gave me a sam adams boston lager clone. The recipe is as follows:

.5lbs Pale malt grain
.5lbs Crystal malt grain (40L)
1.75qts Pale Malt extract
.25qt adjunct (clear syrupy liquid)
1oz Hallertau and Tettnanger for boil
.5oz Hall. and Tett. for bittering with 1tsp Irish Moss
White Labs Czech Budejovice liquid yeast

After steeping the grains I brought to a boil and added my extracts. When I brought it back to a boil, a layer of foam was on the surface of the pot. It looked alot like Krausen to me, when the boil started it dropped out and disappeared.

I have never seen this before, is this from the adjunct? As well, I dont see too much mention of the use of adjunct on here, will this really be anything close to the clone?

Sounds like a hot break to me. Perfectly normal.

Also, "adjunct" just means something that's added. In this case, my first guess would be corn syrup?

Also, it wouldn't be from the adjunct you used. It just happens.

Thanks guys. Just read about the hot break on palmers site. Exactly what I witnessed.

What you witnessed was all the oxygen being boiled off. ;)