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

Flint Matthews wrote:[color=blue]
>
> 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 ?[/color]

Yeah, it's a result of wheat having a much higher protein level than
barley. It's the same reason wheat helps with head formation and
retention.

------------>Denny

--
Life begins at 60 - 1.060, that is.

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