To skim or not to skim

[clatters69]

It's my first go at something other than a kit. The Wheeler Home Brew book suggests that trub should be skimmed off when the head forms in the FV. I have already had a skim, but it seemed to me that I was removing yeast cells. This is what it looks like:



Is this to be skimmed or not? I already took a lot of this out, so if it is active yeast then would it be a good idea to repitch with a new sachet of yeast?

[Parva]

I leave mine as is. After 4-5 days it drops to the bottom and leaves the top relatively clear anyway. I'm sure yours will be fine without repitching but I personally wouldn't skim anymore off.

[clatters69]

Thanks for that. In the hour or so since posting this thread, it has pretty much gone back to the way it looked before, so I'll leave it all alone until the ferment comes to an end. Cheers.