unviewtiful
Well-Known Member
- Joined
- Feb 21, 2014
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During my brew session yesterday, the first hops addition caused a massive boil over instantly after the hops touched the wort. Using fermcap, I got through the hot break with no boil over and the first hops addition was at 55 min (I was making Biermuncher's Centennial Blonde), so it was clearly the hops that cause the boil over. But I'm curious what in the hops caused such a violent reaction? My logic tells me that the oil in the hops should reduce the surface tension and prevent bubbling, but I'm clearly incorrect. Does anyone have solid insight on causes and prevention methods?
As a frame of reference, I was doing a 10 gallon batch (12.5 gallon boil volume) in a keggle with a banjo burner.
As a frame of reference, I was doing a 10 gallon batch (12.5 gallon boil volume) in a keggle with a banjo burner.