chaps
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- Dec 30, 2017
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Most of my last 6-8 batches have been foamy when poured. Like open the cap and leave it in the sink for about 5 minutes while it foams away, foamy. This was not previously a problem for me but I've changed a bunch of things lately so I'm curious what people think might be the problem.
Things I've changed around the time the foamy-ness started:
I've noticed a ton of air gets sucked back into the fermentor when cold crashing.
I've also had problems with high final gravity, most of them have been high teens or low 20s (1.016-1.024)
Thanks for any thoughts or ideas.
Things I've changed around the time the foamy-ness started:
- Bought a chest freezer + temp controller for fermentation chamber
- Started cold crashing
- Bought a Mash and Boil
- Moved to mostly all-grain brewing (sometimes with 3lbs of sorghum syrup but usually not)
- Bottling directly from fermenter (have a Speidel with spigot)
- Switched enzymes from AMG-300L to Termamyl + SEBAmyl BAL 100 + SEBAmyl L (15ml of each during mash)
I've noticed a ton of air gets sucked back into the fermentor when cold crashing.
I've also had problems with high final gravity, most of them have been high teens or low 20s (1.016-1.024)
Thanks for any thoughts or ideas.