Re: Primary scum

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!

Threaded View
Tom,
Many years ago when fermenting "open topped" a white scum would often form &
it was then considered desirable to skim off.
Frankly my experience in those days was of frequent failure & often the
amount of scum seemed to indicate the likelihhod of a sound brew IE with
less scum.
These days in closed topped fermenters, it is difficult even to see if there
is any scum. But I think generally there isn't any.
So now no big deal, just be wary if you see a scum which developes
uncharacteristically.

Pete

Quoted text here. Click to load it



Re: Primary scum


learning is fun ain't it.
NOW you wash your hands 3 or 6 times while you make the beer.
things workl better.
many people think making beer is a back room endevour, complete with coping
with a dog in heat.
at some point your quality control grows, so you would probably be
trustworthy in a hospital operatation room.
about the scum roaming around on the beer?
no idea.
you are still alive so i would not count it dismal.
i might say, if you have the urge to bite a skunk or racoon then you might
wanna be tested for rabies.
cruelty is a state of mind. and frankly, i do not mind.

Quoted text here. Click to load it



Site Timeline