RE: Skimming the boil??? - mba

3 Mar 2003

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" &lt;cristj(a)bsci.com&gt; 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
  ----------
 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
 >
 >  
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