Wheat beer/hot break question

[jojojones]

I brewed a wheat beer this last weekend and during the boil it started to form a rather thick (for lack of a better term) head. It was light brown in color and was similar to like bread crust in appearance. It coagulated and eventually fell. Was this the hot break material I have been reading about? Could I have just scooped it out?

I let it all fall out before continuing with the hop additions as I assumed it was the hot break.

This was an all extract brew if that matters.

Thanks

 

[z987k]

yes that was hot break. Some people take it out, some do not.

 

[BargainFittings]

wheat, rye and oats all do that.

I've scooped and stirred it in and had no difference in the finished beer.

I generally will just move it to the sides so it sticks. Scooping it out gives you something to do.

 

[z987k]

well there are lipids in there and the protein, if in the finished beer will decrease the shelf life and head retention. But it really shouldn't make it to your finished product since it has precipitated out and falls to the bottom.