Skimming

[Matt]

I'm new-ish to skimming on primary and I'm skimming a batch I made yesterday and getting some interesting activity - thought I'd check in see if this is normal, or for some general comments.

Every time I skim, the krausen re-forms after about 5 mins. During the skim I can see lumps of trub constantly surfacing.

Is this normal. I pitched a 2 litre starter, so my thought is that this is having a big effect. I believe the lumps are from using a whirlfloc tablet - they are definately more lumpish that the usual result from Irish moss.

Any thoughts appreciated.

Cheers,

Matt

[Boo Boo]

I don't bother skimming. As long as it don't get oxidized, it won't affect the flavor of your brew to just let it cling to the side of the fermenter or let it drop to the bottom.

[louthepoo]

I don't skim anymore, i leave it alone to do its stuff.

[Garth]

If the yeast throws up a lot of brown cack, I skim it off leaving the off-white head to form, I may do this a few times in the first 24 hrs, I use a cfc so all the cold break ends up in the fermenter, I may leave your beer tasting cleaner at the end if you skim, or if you're harvesting yeast like Daab does it keep that clean so is quite important.

[Matt]

Thanks for the comments chaps.

I've skimmed this batch 3 times in the first 24 hrs and that seems to have nailed the worst of it.

My feeling is that once you have skimmed, and seen the cack close at hand, you'll always skim.

Cheers,
Matt