The boiling nightmare: Why does it happen?
Imagine being in full adventure of elaboration of beer and suddenly, your pot begins to overflow. A perfect moment becomes a sticky disaster. But why does this happen? During the boiling, both must and water are filled with dissolved gases that seek to escape and, as a result, the foam takes control. In addition, the must, loaded with misery proteins, begins to foam just when it heats up.
The critical moment
The threat of overflowing is stronger at the initial instant of boiling. And when you decide to add hops or any other ingredient, things can become epic, since these compounds act as authentic bubble catalysts. Then, a fire in the fire can become an authentic work of effervescent art … And a disaster in your kitchen!
Ingenious solutions for overflow
If you have already experienced the explosion of must in your kitchen, do not despair. Here I bring you several strategies that could save your dinner and your mood.
1. Choose your pot well
Do not underestimate the size of your pot; You need one that has enough space for your must to make your bubble dance without problems. For a typical five gallons (19 liters) production, a pot of at least 8 to 10 gallons (30 to 40 liters) is your best friend.
2. Goodbye cover!
It may seem tempting to cover your pot, but resisting the pressure is key. When covering it, volatile cattle that you should be letting out. So, if you want to keep your must in the bowl and not on the ground, leave it in the air.
3. Agite with style
A bit of action is never bad. Stirring the must while it starts to heat helps break the large bubbles, keeps control and gives you the opportunity to act in case the situation intensifies.
4. The secret of glass marbles
A curious trick that some brewers have adopted is to add glass marbles to the pot. These little allies help break the foam and work wonderfully. You can avoid metals that interfere with the final taste of beer.
5. Sparkling ally: Fermcap
If you are looking for a quick and effective solution, a few drops of Fermcap at the beginning of the boiling will be your salvation. This product controls the foam and keeps any attempt at overflow at bay.
6. Refreshing dew
Have a bottle with cold water. A couple of sprinkles on the must you do wonders to contain the foam
7. Despumed by hand
Although I have not tried it, there are brewers who swore that removing the foam while forms is key. If you dedicate yourself to this, you can keep calm in the pot.
Share your tricks
Do you have any secret technique to prevent the must from overflowing? Let it know in the comments! It is always a pleasure to learn from the collective experience of other enthusiastic brewers.
Thanks for accompanying me on this journey. If you want more tips on the fascinating world of beer elaboration, do not hesitate to subscribe to my newsletter or my podcast to continue perfecting your beer art.
