When I do a boil on a brew, as the temperatures reach boiling point, a thick creamy foam is produced on top of the wort.
This seems to get thicker and more creamy as boiling point is reached. Its firstly a nice creamy coloured foam but as the first huge bubbles begin to surface, it darkens and goes very thick until it sort of turns itself inside out allowing the boil to commence.
Now I've always assumed that this foam is composed of air coming out of the wort with the rising temperature mixed with rubbish and detritus. As the boil goes on this foam disappears and hot break material ( proteins ) start floating around in the wort.
I've read recently ( but now cannot find it ! ) that it is beneficial to the clear tasting of the final beers to remove as much foam by skimming it off before the boil starts, and removing it from the wort.
Does anyone know if this is the case ? My aim and taste preference in beer brewing is to end up with a clear sparkly fresh tasting sharp ale....
Would removing some or all of this pre boil foam assist in this ?
This seems to get thicker and more creamy as boiling point is reached. Its firstly a nice creamy coloured foam but as the first huge bubbles begin to surface, it darkens and goes very thick until it sort of turns itself inside out allowing the boil to commence.
Now I've always assumed that this foam is composed of air coming out of the wort with the rising temperature mixed with rubbish and detritus. As the boil goes on this foam disappears and hot break material ( proteins ) start floating around in the wort.
I've read recently ( but now cannot find it ! ) that it is beneficial to the clear tasting of the final beers to remove as much foam by skimming it off before the boil starts, and removing it from the wort.
Does anyone know if this is the case ? My aim and taste preference in beer brewing is to end up with a clear sparkly fresh tasting sharp ale....
Would removing some or all of this pre boil foam assist in this ?