Originally Posted by oceanselv
The major cause of foaming prior to the hot break is due to the protein not being fully coagulated. Once the colloidal protein coagulates and drops out in the hot break foaming is less of an issue. Since copper can hasten the process, I simply keep three or four pennies around by kettle. If the foaming becomes too intense I throw the pennies into the boil and watch the foam recede. Works every time and the pennies are reusable.
Interesting tip. For any brewers that try this, make sure the pennies are actually copper (1981 or earlier).
I recently gave RebelBrewer a try because they have great prices on DME. My first batches using wheat DME in place of wheat LME resulted in mega blowoffs (5 gal wort in 6 gal Better Bottle.)
Many posters assured me this was no problem, but I lost so much material from the blowoff I have to assume my brew has changed (lost bitterness as well as head retention and hazyness).
One small concern is that I do not use a bottling bucket (severe lack of storage space). I carefully stir sugar water directly into the primary and bottle from there. I assume that this will stir up some of the fermcap from the trub but I am willing to give it a try anyway.