I've never skimmed hot break but there have been comments in resent threads that suggest that it's a good idea. Which brings up the questions: What? Why? How? How much?
1. What? Hot break is the foam that forms (and wants to crawl out of the kettle) during the first 5 minutes of the boil. Is that correct?
2. If the answer to 1. is yes, why skim it out of there? What is the negative impact of letting the foam subside and leaving it in the wort.
3. How? What is the easiest and least messy way to skim? I'm thinking a shop-vac would work well.
4. How much do you want to skim? As much as possible? Is some hot break good to have in the wort?
1. No I don't think so. I think hot break are the proteins in the wort. The foam(often called foop), may contain some hot break but its certainly not all of it. I see hot break formation after 5-10 minutes into boil( after foam subsides).
All brewing literature states hot break must be removed. Usually by means of a whirlpool for us.
2. My foam is small and bright white, I do not remove it, as I boil with a lid, that has a small opening. professional breweries are not skimming.
3. I don't think it will hurt anything either way, it usually sticks to the side of the kettle.