Anyone know how to prevent all the extra foam that appears when putting gelatin into the carboy? I wasted 2 litres of beer when transferring the lager, and its the same prob with the IPA too.
This is mys first time using gelatin, so I boiled 300mL of water, waited till it cooled to 160-170, stirred in the gelatin and looks good, then added in to the bottom of the carboy after 5 min (maybe 120F?). It foamed MUCH more than normal and with guests over and flies in my kitchen I just tossed the extra away
Now I've got the both containers of the IPA sitting open to wait for the foam to die. How can I avoid this? I can't cold crash as I don't have space...
Thanks for your input