Is it critical to skim the scum off your primary fermentation? Some books suggest this stuff contains fusil oils and other undesireable compounds that may affect the final flavour. My experience says it is not a big deal. Comments?
Uncle Tommy
It's a complete waste of time. It also introduces the risk of contaminating your beer. Skip it.
Don't bother. A waste of time. In nearly ten years of brewing, I have never done it and I have made some mighty good beers.
Les
Lord No ! You do that and you are in danger of introducing contaminants. Furthermore that stuff might contine live yeast you want to stay there
Yodar
Going against the grain again. I find that blow off fermentation gives a slightly better tasting and clearer brew, but it probably depends on what is in the wort to begin with.
I was looking at the pictures of the Sam Smith brewery and it appears that there is a woman skimming off the krousen using a large wooden paddle. They brew in stone squares that appear to be about 12 feet on a side, and open to the air.
Sam Smith beer of Tadcaster is the gold standard of brewing in my opinion. At $3-4 / bottle I only drink it to see what I should brewing myself.
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