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I use a defoaming product which prevents boil overs. There is still a pretty decent amount of foam, but I stir it all back in. I don't think that this has an effect on clarity.One thing I do that I don't think was mentioned yet is that I skim the hot break proteins from the top of the wort as it's coming to a boil. I think this has some controversy around it tho, some people swear it kills head retention. I'm sure there are other supposed side effects that I'm blanking on at the moment.
As the "egg drop soup" proteins rise up, I use my ladle to make a small vortex and then very slowly and gently skim off just the foam from the top of the liquid. I used to take it all out, but now I stop once it's at full boil and I know it won't boil over.