laserghost
Well-Known Member
I always aerate the hell out of the wort after it gets below 140 F during cooling, and I recently used a mixer/wine degasser that attaches to my drill. It worked great, had a nice whirlpool going, and whipped up a great foamy white froth. Most of the froth got left in the kettle while transferring to the fermentor, so I'm wondering:
What exactly is the froth? Is it just wort or is it some kind of protein material? Am I missing out by not getting that stuff in the fermentor or does it not matter?
What exactly is the froth? Is it just wort or is it some kind of protein material? Am I missing out by not getting that stuff in the fermentor or does it not matter?