Foam at start of wort

[RookieBrewer55]

Lots of foam when making wort for Canadian Pilsner, bad?

 

[SudsyPaul]

Is this start of boil or start of fermentation?

This looks like you're sparging or something... and that doesn't really mean anything. If that's the case, that doesn't mean anything, you just frothed up the sugary goodness from the grain.

 

[RookieBrewer55]

It was a barons pilsner beer kit just added the liquid and stuff and stirred and before I put the yeast in it was like that

 

[roastquake]

not bad, in fact, good

 

[roastquake]

Seriously though, if that's a no-boil type kit, what you've done is actually very good or your yeast. Yeast needs oxygen to perform well and what many brewers do (who don't have aeration systems) is simply stir up a good foam to aerate their wort.You're in the clear!

 

[RookieBrewer55]

Awesome! Thanks a lot

 

[mrphillips]

...in the clear so long as the temperature dropped blow 80 degrees before aerating. I've never done it, but I've been told it can give the beer a cardboard taste.

 

[SudsyPaul]

Hot side aeration is a lie!

But srsly... what others said is dead on - you just aerated the crap out of your wort, which is good for the yeast