How to avoid foam overflow during boiling
- Aug 18, 2018
- 74
- tiantai
How to avoid foam overflow during boiling
During boiling wort, foam will overflow from manway sometimes, especially for kettle with inside calandria. Overflowing of wort will loss lot of wort and it is also dangerous for brewer. What reason cause this phenomenon? It is usually result from wrong operation.
How to avoid this?
As we know, temp of lautered wort is usually at 75-78℃, after entering into kettle, temp will lower gradually. So, it is better to start flowing steam for preheating wort to keep wort at around 80℃, once wort level cover the calandria. Therefore, rest of enzyme in wort could also work in some way. With going on of lauter and sparging, please raise steam pressure to 0.08-0.1MPa to keep wort temp at around 90℃. Steam pressure need to be raised step by step. Otherwise, wort will boil in advance when sparging wort haven’t finish. In this time, protein start to coagulate, lot of foam form rapidly and overflow from manway, even erupt from manway. If no effective solution in this time, whole wort will flow out with foam, And rapid overflowing of hot wort is also dangerous for brewer. In this time, brewer need to calm down and close the steam valve to stop foam overflowing. Or spray foam with cold water.
At the same time, in order to avoid this happens, we could add a little hops(5%-15%) to suppress foam or spray a little cold water. And control steam pressure before pre-boiling at 0.08Mpa is necessary.
Thank you for reading and welcome to discuss together.
Edited by Nicole
Sales manager of Tiantai company
Email:[email protected]
During boiling wort, foam will overflow from manway sometimes, especially for kettle with inside calandria. Overflowing of wort will loss lot of wort and it is also dangerous for brewer. What reason cause this phenomenon? It is usually result from wrong operation.
How to avoid this?
As we know, temp of lautered wort is usually at 75-78℃, after entering into kettle, temp will lower gradually. So, it is better to start flowing steam for preheating wort to keep wort at around 80℃, once wort level cover the calandria. Therefore, rest of enzyme in wort could also work in some way. With going on of lauter and sparging, please raise steam pressure to 0.08-0.1MPa to keep wort temp at around 90℃. Steam pressure need to be raised step by step. Otherwise, wort will boil in advance when sparging wort haven’t finish. In this time, protein start to coagulate, lot of foam form rapidly and overflow from manway, even erupt from manway. If no effective solution in this time, whole wort will flow out with foam, And rapid overflowing of hot wort is also dangerous for brewer. In this time, brewer need to calm down and close the steam valve to stop foam overflowing. Or spray foam with cold water.
At the same time, in order to avoid this happens, we could add a little hops(5%-15%) to suppress foam or spray a little cold water. And control steam pressure before pre-boiling at 0.08Mpa is necessary.
Thank you for reading and welcome to discuss together.
Edited by Nicole
Sales manager of Tiantai company
Email:[email protected]
.jpg)
