Coldbreak Brewing Giveaway - Winners Drawn!

Home Brew Forums > Home Brewing Beer > General Techniques > Just Skimming The Surface
Reply
 
Thread Tools
Old 06-15-2012, 05:38 AM   #1
crushingblackdoom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 177
Liked 23 Times on 20 Posts

Default Just Skimming The Surface

Perhaps I've made too many soups and stocks in my life, but I instinctually skim the scum off the top of my brew as it gets to boil. I feel that, like a stock, or the world :/ , the scum rises to the top. Tannic, ultra bitter husk material & ****, yknow?
Like risidual blood and fat from bones...
Is there any evidence of this being a good or bad habit for brewing? Any chef will tell you it sure makes a difference in soups & stocks.
Thanx HBT folks! Love all the great info!


crushingblackdoom is offline
 
Reply With Quote
Old 06-15-2012, 12:09 PM   #2
BrewerBear
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: !, !
Posts: 1,259
Liked 78 Times on 72 Posts
Likes Given: 47

Default

I don't bother with it, it will all settle in the fermentor


BrewerBear is offline
 
Reply With Quote
Old 06-15-2012, 12:17 PM   #3
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,159
Liked 5943 Times on 4238 Posts
Likes Given: 1517

Default

I don't scrape the "stuff" off of the top of the pot after the hotbreak as that is probably the stuff you're skimming off. After the hot break, I don't get any more scum.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 06-15-2012, 12:33 PM   #4
bobbrews
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Sierra, Nevada
Posts: 4,020
Liked 424 Times on 342 Posts
Likes Given: 72

Default

I'm a chef and I find that it helps for beers that have a ton of hops... not so much for other beers.
bobbrews is offline
 
Reply With Quote
Old 06-15-2012, 12:39 PM   #5
res291que
HBT_LIFETIMESUPPORTER.png
Feedback Score: 1 reviews
 
res291que's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Thurmont, Maryland
Posts: 613
Liked 58 Times on 46 Posts
Likes Given: 5

Default

Quote:
Originally Posted by crushingblackdoom
Like risidual blood and fat from bones...
Is there any evidence of this being a good or bad habit for brewing? Any chef will tell you it sure makes a difference in soups & stocks.
Interesting point would be an interesting experiment to try two exact recipes side by side one skimming hot break material and one not to see if you can taste difference
res291que is offline
 
Reply With Quote
Old 06-15-2012, 01:08 PM   #6
ChuckO
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
ChuckO's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Keyrock, WV
Posts: 976
Liked 109 Times on 86 Posts
Likes Given: 14

Default

I usually find that, by the time the hot break forms well, the boil is rolling enough that there is no scum on the surface. It's all mixed into the wort. It settles with the cold break and hops particles during whirlpool before pumping to the fermenter.
ChuckO is offline
 
Reply With Quote
Old 06-15-2012, 01:28 PM   #7
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 26,647
Liked 3350 Times on 2289 Posts
Likes Given: 2116

Default

I usually skim it off if I'm not doing anything else. In a smaller kettle it seems to help keep the pot from boiling over as easily.

I'm not sure there any other reason to worry about it. The bubbles are just proteins and whatever gunk they happen to capture along with them. After a bit they clump together and form hot break (If I understand correctly). That stuff should settle out during fermentation and you are only seeing a small portion of the total in the scum.
Homercidal is offline
 
Reply With Quote
Old 06-16-2012, 09:05 PM   #8
ghpeel
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Gainesville, FL
Posts: 1,216
Liked 22 Times on 20 Posts
Likes Given: 2

Default

I'd be concerned that the stuff you are skimming off is material that contributes to a good head. I used to skim, then read a bunch of guys like Denny Conn say that they never bother anymore, so I stopped. Beers seem fine.
__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale
ghpeel is offline
 
Reply With Quote
Old 06-16-2012, 09:13 PM   #9
basilchef
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Boston, massachusettes
Posts: 755
Liked 27 Times on 23 Posts
Likes Given: 8

Default

im a chef too, i did the same thing out of instinct. haven't noticed a difference. I don't really know, but i feel its no different then a stock or soup/sauce and the foam is just the impurities rising to the top.
basilchef is offline
 
Reply With Quote
Old 06-16-2012, 09:15 PM   #10
crushingblackdoom
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Posts: 177
Liked 23 Times on 20 Posts

Default

Quote:
Originally Posted by ghpeel
I'd be concerned that the stuff you are skimming off is material that contributes to a good head. I used to skim, then read a bunch of guys like Denny Conn say that they never bother anymore, so I stopped. Beers seem fine.
Copy that. I trust that dude. It's more of a muscle-memory kinda thing, i guess. I just caught myself doing it, and thought, " why am I doing this? I'm not making a stock. Stop thinking about work!!" cheers.


crushingblackdoom is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS