Hey, I am just glad to see there are so many of us brewing beer in our sunset years. I have been brewing since brewing laws changed in 1978, and dealing with hot break boilovers since then. Since I am getting pretty long in the tooth I am frankly glad I still can still brew, and hope to be able to make beer far into the future. I have found that, following the initial rush of excited malt, things calm down fairly quickly, especially if you keep stirring and control the heat to keep the pot boiling but perhaps less vigorously until the rush has passed. Turning the heat down too much will only prolong the boilover -- after all, what's happening in the kettle needs to happen, so making your heat too low only prolongs the agony. In my brewing, all grain beers seem to have a less frenetic rush during hot break than extract beers -- not sure why that is, but it's another advantage to all grain brewing. I don't like to use foam suppressors, 'cause the fewer things I put in my beer the happier I am. I also use a wire whisk.