Boil overs were being discussed on another thread and I chimed in saying that I never have boil overs because as soon as I have a healthy hot break, I skim all of the resulting foam off of my boil. Once you do this, you can have a hard rolling boil and it won't continue to foam up... eliminating the possibility of a boil over (or at least it has in my experience).
Some one else posted that they though having the proteins that coagulate during the hot break available during fermentation was beneficial.
I know a number of folks in my HBC that skim their hot break and they make some fantastic beers.
Anyone have any thoughts on skimming one way or another?
Some one else posted that they though having the proteins that coagulate during the hot break available during fermentation was beneficial.
I know a number of folks in my HBC that skim their hot break and they make some fantastic beers.
Anyone have any thoughts on skimming one way or another?