3 Mar
2003
3 Mar
'03
10:57 a.m.
I generally boil for 30 minutes before adding the
first bittering hops. I think I read about this in
Terry Foster's Pale Ale book, he said that if you
allow the proteins to co-agulate during the first 30
minbutes of the boil, then add the bittering hops you
will get better hop utilization.
I did some skimming when I brewed on Sunday, but also
added Irish Moss, so who know if it did any good.
Cheers
WH
--- "Crist, Jonathan" <cristj(a)bsci.com> wrote:
Will:
I was in the middle of typing my reply when Rick
sent his.
I also skim as much of the foam (I was told it was
called trub) to prevent
boil over. I thought the foam was hot break so
removal should help reduce
the haze forming proteins.
I go so far as dropping the heat briefly to allow
the foam to settle some
and do a scoop, then bring back to boil and add my
hops.
No boil overs at hop addition since I started that
intensive skimming. I
also get a better rolling boil since the surface
doesn't have a skin of hops
or foam over it.
Jonathan
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----------
From: Rick Larson[SMTP:rick@mnbrewers.com]
Sent: Monday, March 03, 2003 10:14 AM
To: My Beer Alias List
Subject: Re: Skimming the boil???
Will asks:
> When I was at Rick Oftel's house, I noticed he
was
> skimming the boil of foam. He said something
about
> this stuff being responsible for causing
haze.
This is
> something I have not really done in the
past.
>
> Any comments on the pros and cons of this
method?
We always skim the crud off the top of the boil.
I don't know
if it causes haze but we do it to remove the skin
effect that
can cause boil overs and appears to trap a lot of
hops (probably
not a problem).
If you have a big enough brew kettle with enough
head space,
maybe it isn't needed. We try to maximize
the
brewery so
there isn't a lot of extra space.
When you fill a 23 gallon brew kettle to 22+
gallons, you don't
> want it boiling all over the place.
>
> rick
>
>