Should I Skim?

[BigStripeyCat]

Having brewed serveral kits, I've just done my first extract brew (Draught Bass from Graham Wheeler's book). In Graham's book he says to skim off the 'dark floccules and trub brought up by the yeast'... 'with minimum disturbance to the rest of the head'. I did skim the yeast head but I found it really difficult not to disturb all of the head. How important is skimming, what would happen if I didn't do it and If I have to do it, what's the best way?

[Graham]

Having brewed serveral kits, I've just done my first extract brew (Draught Bass from Graham Wheeler's book). In Graham's book he says to skim off the 'dark floccules and trub brought up by the yeast'... 'with minimum disturbance to the rest of the head'. I did skim the yeast head but I found it really difficult not to disturb all of the head. How important is skimming, what would happen if I didn't do it and If I have to do it, what's the best way?

It probably doesn't matter either way. You don't have to do it. The main reason is to keep crud out of the beer, but it probably isn't that important. However, many packaged yeasts do not form a "sensible" head - they are not true top-workers, so skimming without disturbing the rest of it is almost impossible. With a good top-worker there is several inches of yeast, usually to the point where it overflows the vessel, so skimming is not an issue. The idea of not disturbing the head is so that the beer isn't exposed to airborne dust and bacteria - just a precaution - but the lid laying loosely on top protects it too. Even if you disturb the head, a new one will form within the hour.

[BigStripeyCat]

Thanks Graham.

Great book by the way.