worlddivides
Well-Known Member
After my Belgian ale had the most explosive fermentation I've ever experienced, someone on this site recommended that I buy some FermCap ("Foam Control"), so last month I bought a bottle and just yesterday and today tried it out on a Double IPA I'm making.
During the brew, I only added two drops and it completely prevented any boil-over. It was like the hot break just didn't exist. After I pitched my yeast, the yeast took off almost immediately and foamed up several inches within 12-18 hours. After it started looking like it was going to go out of control, I put five drops of the FermCap in the fermenter and the foam vanished instantly from the center where it fell and slowly removed the foam from around it. Even now, the foam is slowly vanishing, even though the fermentation is growing stronger and stronger.
This stuff is amazing. :fro:
During the brew, I only added two drops and it completely prevented any boil-over. It was like the hot break just didn't exist. After I pitched my yeast, the yeast took off almost immediately and foamed up several inches within 12-18 hours. After it started looking like it was going to go out of control, I put five drops of the FermCap in the fermenter and the foam vanished instantly from the center where it fell and slowly removed the foam from around it. Even now, the foam is slowly vanishing, even though the fermentation is growing stronger and stronger.
This stuff is amazing. :fro: