Think about your favorite commercial brewery and then think how hard it would be to skim in a 20-60+ bbl closed boil kettle. I don'tr think skimming is necessary at all. I've wondered if there are not foam stability proteins in there.
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Better than the Grand Master judge who said mine "tastes bacony". Uh, you know bacon is smoked, right?
Well, I see your point but as slickdaddy420 is fairly new to brewing why not use an extract which has done all the work for you grist-wise? An opportunity to concentrate on consistency and quality and have great beer at the same time.