I just brewed a batch of ale from my own recipe in which I added 12oz of
Maltodextrin in my boil. After I was finished with the batch it was left to ferment. I got up in the morning and had no activity in my airlock when I came home from work I found a foam irruption from the airlock with the strong hiss of co2 escaping from the foam. after reading some other threads I believe it is the maltodextrin in the brew if this is true is there anyway to stop the foam without changing the recipe or adding any other ingredients.
Maltodextrin in my boil. After I was finished with the batch it was left to ferment. I got up in the morning and had no activity in my airlock when I came home from work I found a foam irruption from the airlock with the strong hiss of co2 escaping from the foam. after reading some other threads I believe it is the maltodextrin in the brew if this is true is there anyway to stop the foam without changing the recipe or adding any other ingredients.