json2001

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Alright, I know the line "don't fear the foam!"

I'm using starsan for the second time. I put starsan in the carboy, gave it a shake probably 5 minutes before flame out. Poured it out and WOW was there a lot of foam! I let it drain upside down until my wort was down to temp and still there was an immense amount of foam. Don't fear the foam, right?

So in with the wort, topped it off, aerated and everything looks fine now.

Is there an amount of foam that I SHOULD fear? or is it going to effect the flavor of the beer? I know they say that starsan actually serves as yeast food.

BTW - Making the AHS Irish Red Mini Mash. Smells great/looks great...I'm excited.

The Pol

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Any ammount of foam is fine...

json2001

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Thats what I was hoping. Just needed reassurance. Thank you.

Eves

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There is no amount of foam you should concern yourself with.


OK...truly I don't know if there is a limit. However, I've yet to have a problem with any amount of foam I've encountered from StarSan (though only ~8 batches so far). Like most things in life you just have to have a little faith and do your best to ignore the foam.

dontman

Recipes 

the only thing I think about is the foam volcano. It can get messy. I use BBs though so I can give them a couple squeezes and a good amount out.

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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.

json2001

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ahh +1 for BB..looking to get one soon.

Saccharomyces

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Only time foam is a problem for me is when it fills the whole garage. Then I tend to run into things since I can't see where I'm going, and that can be trouble with hot liquids around...

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[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Kauai_Kahuna

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I would be scared if it was lifting me up and carrying me out of my door and over the railing. ( I live on the ninth floor )
Otherwise, Isn't it kinda cool?

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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.