Dump excess proteins?

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thegrantickle

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Heya,

I brewed a NEIPA yesterday with pale ale male and a lot of un-malted oats, wheat and spelt. Did not use any fining agents.

Upon it settling in the fermenter and getting down to 18C, before adding yeast in, there is a huge amount (>5L) of proteins which have settled out, already above the level of the tap on the fermenter.

I am considering dumping some of this out now (from the tap) before active fermentation has begun, as it's only going to get worse with yeast and dry hop.

Thoughts?

P.s. probably will use protafloc next time haha
 
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