I made a Strong English Stout last week, and it bubbled over like crazy. I was only using 3 gal kettle, and had over 8 lbs. of extract and brown sugar. The minute i added it all, it started bubbling over, there was nothing I could do. I simply let it cool a bit, tood some of the wort out, then started the boil. I lost about 1/4 of original wort, but it is fermenting in primary and bubbling about every 2 seconds.
Should I have used a 5 gal kettle, or did my recipe just have to much in it?