crushingblackdoom
Well-Known Member
- Joined
- Jun 12, 2012
- Messages
- 177
- Reaction score
- 23
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!
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!