Doed
Belching Dog Brewery
I have a 62 quart Bayou Classic pot. I am thinking about doing a 11 gallon batch of BM's Centennial Blonde. I have my boil off set, in Beersmith, to 2 gallons per hour which is fairly accurate. Beersmith tells me I need 13.96 gallons at the start of the boil. This would put my wort level to within 2" of the top of the pot. I use FermCap to control foam but I still get a decent foam up when I add my pellet hops at the 60 minute mark, so my question to you is...
how do you guys that boil near your pots capacity handle foam up and hop addition foam up without boiling over?
Do you kill the heat, add hops, stir, re-start the heat?
Do you use the normal tricks like spray bottle with cold water, fan, stir like a mad man?
Please share.
how do you guys that boil near your pots capacity handle foam up and hop addition foam up without boiling over?
Do you kill the heat, add hops, stir, re-start the heat?
Do you use the normal tricks like spray bottle with cold water, fan, stir like a mad man?
Please share.