Re: Skimming the boil???

I've never heard of any quantitative studies on the benefits of skimming the foam, but it is a common practice amongst homebrewers and in a number of brewing traditions. The foam is mostly protein from the hot break. There are a number of steps in the brewing process aimed at reducing large proteins: re-circulation of the first runnings from the mash tun, skimming the foam, adding a coagulant like Irish Moss in the boil, trub settling and removal after chilling. I've skimmed and not skimmed, but have never noticed a difference in my beers (with one or two exceptions). I think the really question is not "to skim or not to skim", but "whether to reduce protein or not and if so how much". Skimming is easy enough, but consider the bigger picture. At 7:46 AM -0800 3/3/03, Will Holway wrote: -- -- Michael Valentiner, Minneapolis, Minnesota mpv(a)yuck.net