Skim the scum?

I used to, but stopped. Several years ago, and I may be misremembering, but I heard Charlie Bamforth and John Palmer discussing the possibility that you are losing foam producing proteins. I also was happy to eliminate a step.

 

I have never done it, and never even considered it was something that I might want to do. However, I see no reason to do it, so I'm going to continue to not do it.

 

I don't, but OldSock does (did). OldSock > Me (..at brewing, at least).

Here's a link to his post on this a few years ago, including the results of his polling, plus some good discussion in the comments: http://www.themadfermentationist.com/2012/09/do-you-skim-off-foam-as-your-wort-comes.html

 

I push the scum back under the surface.

 

I always thought the scum was rich in nutrients/proteins from the mashed grain? Figured it'd be good for the yeast later on so I always tried to leave it in. Push it back down with a little splash of cold water.

 

I've always done it to lower the incidence of a boil over. Haven't noticed any adverse effects like lower head formation or retention. If it did affect head, I'd stop the practice immediately because I am a huge proponent of foam. I really respect Charlie Bamforth's opinion especially on foam (he's the leading expert on foam last I checked) but I think he is overstating the negative impact of skimming.

My only concern doing this is that I might accidentally be picking up some fermentables.

Anecdote about the strong head and retention on my beer: The other night someone was drinking one of my latest and was complaining that the head wasn't subsiding at all even as he drank, he even licked his finger and stuck it in and that didn't help either-- it stayed strong. I lectured him about the merits of head and about how if he really wanted it to go down he shouldn't lick the finger as that removes some of the oils that destabilize it. blah blah blah. I also taught him the proper way to drink beer-- don't bring the beer to your lips and tip the glass, tilt your head back and take deliberate sips so that the beer flows under the head keeping it intact and your lip not foam-moustachey. So, my head is so strong it resists licked fingers. Bam!

 

the remnants of the hot break? its good for head producing, as its full of proteins. leave it be.

 

In the link I posted above, Mike states (albeit based on experience): "Skimming does not have a negative impact on the head retention of the finished beer in my experience. This is because proteins are only capable of coagulating one time (Don't believe me? Try to return a hard boiled egg white to its uncoagulated liquid state.) so the proteins you scoop from the wort would not have assisted in head formation."

I don't skim and I don't have any further information to back up what he is asserting. But the logic on proteins coagulating just once seems to have merit and, if so, skimming wouldn't appear to impact head retention.

 

I was under the impression that once a protein coagulated, it would never "uncoagulate" and form foam. Could it be beneficial from a nutrition standpoint? Perhaps. That said, I'd rather skim it off, not have to hover over the kettle for 60+ minutes watching for boil overs, and add yeast nutrient myself. Brew days are long, and I enjoy sitting down for most of the boil.

 

I always skim as much of the hot break off as possible (I use a slotted spoon - the same one used to stir). I hear there's enough protein left for the yeast even after skimming it off. For me the greatest benefit is that it greatly reduces boil-overs, and makes it easier to transfer cleaner wort to the fermenter after boiling.

 

regardless if it does or not, why would you skim?

 

Did you read the linked article?

"Skimming reduces the chance of a wort boil-over..."

Cheers!

 

the "scum" come from the hot break, right? wort boil over cant occur until you have had hot break. so I think your point is putting the horse before the cart. even after hot break occurs, just turn down the heat and you dont ever have to worry about wort boil over. seems like more work than necessary and is over-complicating things to me.

 

I believe the "scum" is the foam which begins forming prior to boil and becomes thicker the longer you let it go. The more of the wort is covered by it, the less effectively heat can be transferred between the air and the wort and thus boiling over.

 

have brewed over 50 batches of beer and never had an issue with this. I really dont understand why we are even talking about it. --------- we are calling it "scum" for goodness sake!!!!!

 

For me, hot break occurs for about ten minutes during the boil. So it makes sense that skimming it as it forms will reduce the chance for boil over. And after the hot break occurs, there is almost zero chance for boil over - unless you are making an addition to a very full kettle - so I wouldn't recommend turning the heat sheen for the purposes of decreasing a boil over. I don't disagree that it may be an unnecessary step, but I do it, mainly because I'm boiling 18 gallons in a 20 gallon kettle. Fermcap is a must. I wouldn't boil wort, and especially starter wort, without it.

 

again, never had an issue and think this is silly.

 

It's cool man. As you are offering your opinion, so are others.

 

I don't skim. Don't see the point in the effort.