ipscman
Well-Known Member
AG brewer.
I see two phases of crud (pre-hop addition) developing on top of the boil. First is dark brown. I believe it is primarily polyphenols and protein coagulating. I probably scoop out 2 full cups of that. It seems a bit oily as well which I assume means I'm getting rid of excess lipids.
Secondarily, I see white grunge.
Question: Can anyone tell me what makes-up each of these developments?
RE lipids (?). I always have good fermentations so this doesn't seem to be a problem. I assume that removing this excess helps with foam development and head retention.
???
I see two phases of crud (pre-hop addition) developing on top of the boil. First is dark brown. I believe it is primarily polyphenols and protein coagulating. I probably scoop out 2 full cups of that. It seems a bit oily as well which I assume means I'm getting rid of excess lipids.
Secondarily, I see white grunge.
Question: Can anyone tell me what makes-up each of these developments?
RE lipids (?). I always have good fermentations so this doesn't seem to be a problem. I assume that removing this excess helps with foam development and head retention.
???