During the beginning of the wort boil, there will usually be what’s called a “hot
This occurs from 2 to 10 minutes during the initial boil.
The proteins and peptides in the malt will be coagulating and form a thick foam on
the surface which will trap heat and gasses making the wort rise very quickly. If
you do not pay attention, the kettle will overflow and a mess be made. They will
be broken down after just a few minutes, but one may have to remove the kettle or
the heat to manage the situation.
There is much debate about whether to scim the break material or not.
Some say by doing so, the finished beer has a smoother bite / mouthfeel.
Others say it doesn’t matter.
I have done both ways many times and could never tell a difference - honestly.
Whether you scim or not, just be aware that when bringing a wort to a boil, do not
take your eyes off it ! Do not walk out of the room, etc. It is amazing how fast
the break can occur and the mess you will have to clean up if not diligent in this