Why is dry extract so foamy?

mr_clean · Aug 28, 2009

1st time to use it.Why is it so foamy @ 1st?Heres the recipe

Partial mash.
2 Lbs. 2-row
1 LB 60L
1 LB Marris otter
1 LB Munich
5 Lbs. extra light dry extract
1 OZ Summit(90 minutes)
1/2 OZ Centenial
1 Oz. Simcoe
White labs Irish red(Starter)
I added hops every 10 minutes(Centenial then Simcoe and vice versa)Summit for 90 minutes.The color makes me want to call it Irish pale ale.

Cheeto · Aug 28, 2009

when did you add the DME?

if it was near the end of the boil, you added lots of nucleation points to your boil.

if you started you boil with the DME than the only other guess I have is that your pellet hops did the same thing.

there are a few other ways to avoid boil over; a small fan, a larger boil kettle, or (my favorite) a squirt gun/spray bottle to help knock down the foam

-Jason

mr_clean · Aug 28, 2009

Yes i added it 60 min in the boil so 30 min left.No boil overs,it was very foamy even 15 minutes into the boil.Never used it,just wondering why?

Why is dry extract so foamy?

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mr_clean

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Cheeto

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Why is dry extract so foamy?

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

mr_clean

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Cheeto

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