Hello,
Yesterday I brewed a Kern River Citra clone. After cooling the wort I transferred it to fermentation bucket (Pouring the wort from 1 metre, splashing it to wall of bucket to aerate well).
Splashing the wort caused too much foam at the bucket. Since I was going to pitch the dry yeast directly to wort, I thought it would be better to remove the foam in order yeast to be pitched to wort surface.
I collected and throw around 3-4 litre foam.
Did I throw the goodness which would create the head in my glass? I know I will see the results after 3-4 weeks but I wanted to collect knowledge about the content of the foam which was created during the transfer.
Yesterday I brewed a Kern River Citra clone. After cooling the wort I transferred it to fermentation bucket (Pouring the wort from 1 metre, splashing it to wall of bucket to aerate well).
Splashing the wort caused too much foam at the bucket. Since I was going to pitch the dry yeast directly to wort, I thought it would be better to remove the foam in order yeast to be pitched to wort surface.
I collected and throw around 3-4 litre foam.
Did I throw the goodness which would create the head in my glass? I know I will see the results after 3-4 weeks but I wanted to collect knowledge about the content of the foam which was created during the transfer.