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Showing content with the highest reputation on 11/09/2016 in all areas
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As Scrounge says cut the heat back as soon as foaming starts, then you should be able to increase again later. If your heat is way too high it can still foam even towards the end of the run when the protein issue should be well gone. I have a lot more foaming problem with 100% malted barley wash than my rye, least problem is with apple and grape wine. For anti-foam I use pure soap, about 2 grams per 100 litres1 point
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It was when I was in Toronto, Canada at Still water distillery. Super nice folks up there. I could not tell you, I was not trying to be to nosey. I bet if you e-mailed them they would let you know. They had a 250,000 BTU three-phase electric steam boiler. Take care.1 point