I just brewed my first all-grain batch in nearly two years. For the
first time I used malted wheat as an adjunct. At the beginning of the boil,
I noticed a gray resinous looking scum . My question is, is this a result
of the malted wheat ? I worried it may be residue in my brew kettle that I
was unaware of. I gave it a good rinse and wipe down prior to using, but
wasn't as meticulious as I would be with a fermentor. Is gray scum common
with wheat in the wort ?


Thanks, F. Matthews