Skimming hot break poll

[bracconiere]

wait, i don't know how to answer...

do boil overs count as skimming? usually i try and stir it in if i'm watching when it's starting to boil...other times, it just want to hop out of the pot?

is that a yes or no?

 

[MicroMickey]

https://crescentcitybrewtalk.com/head-on-beer/
Here's one reference I used to figure out what I did wrong.

 

[MHBT]

https://crescentcitybrewtalk.com/head-on-beer/
Here's one reference I used to figure out what I did wrong.

Never had a problem with head retention from skimming

 

[bracconiere]

Never had a problem with head retention from skimming

for some reason, i thought that as head above the water while swimming.....


but, i did just have a thought about yeast harvesting? skimming might help get a better yeast cake to harvest?

 

[crazyjake19]

Never skim, and everything but the last bit of solid trub goes into the fermenter. Never had any adverse affect for me, and my beers are brilliantly clear (when desired).

 

[hogman]

Brulosophy recently reported on an experiment they did--split the wort before the boil. Skimmed half and didn't skim the other. The results of their three way blind tests was the tasters could not tell the difference. After fermentation clarity was the same. So, it doesn't matter if you do or if you don't.

 

[MicroMickey]

There are components in that mess you're skimming like free amino acids which the yeast needs just a little bit later during fermentation. Go ahead and skim . . . you'll find out.

 

[MHBT]

There are components in that mess you're skimming like free amino acids which the yeast needs just a little bit later during fermentation. Go ahead and skim . . . you'll find out.

brewed a 1080 stout 3 days ago with what i thought was compromised yeast from hot shipping , skimmed the HB, its almost at FG 1080 to 1020 in 3 days is pretty good and a good indication of healthy yeast 3 more days should be fully done,the yeast did not suffer at all idk what i will find out, i think i would have already after many skimmed batches, at the end of the day im starting to believe it doesn’t matter skimmed or not skimmed but to say skimming will cause problems is just not true

 

[danielthemaniel]

This is one of those things that brewers have a preference on but I'm reality doesn't make a bit of difference in the beer. Do what your gut says, screw it!

 

[bwible]

I skim the heavy white stuff that forms right after the boil starts before I add the first hop addition. You’ll never get it all. As soon as you get most of it more starts forming.

 

[bwible]

Brulosophy recently reported on an experiment they did--split the wort before the boil. Skimmed half and didn't skim the other. The results of their three way blind tests was the tasters could not tell the difference. After fermentation clarity was the same. So, it doesn't matter if you do or if you don't.

That would be the test to me - clarity. Alot of times Brulosophy serves the tasters in opaque cups - they say so. When they do, that eliminates any test for clarity.

 

[RPh_Guy]

Hot break material is the collection of cloud-like aggregates, most of which are within the liquid wort, not on the surface. It's formed because the heat causes protein denaturation which exposes their lipophilic regions, which then precipitate with the various fatty acid and other lipid products in the wort. It's not possible to remove much of this break material by skimming. After chilling, you can allow it settle and then remove it. The break material is around 50–70% lipids by weight, and therefore removing it does have some potential benefits including improved foam and improved flavor stability. In particular, the oxidized lipid products formed on brew day are responsible for the paper/cardboard flavor that appears during beer aging.

Further reading:
https://brewingforward.com/wiki/Lipids
Cheers