This beer was fermenting normally for about 16 hours then foamed heavily. I guess its infected but I don't know how, usual strict precautions were taken. Outgassing like crazy.
this post was submitted on 07 Jan 2025
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Homebrewing - Beer, Mead, Wine, Cider
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Is your grain bill higher in protein, such as wheat or rye? You could drop a gas-x in during the boil to act as surfactant and reduce the stability of the foam for such brews.
Not in this one. Was a couple pounds of Llano Pilsner malt, a pound of pils LME, 5 lbs golden LME and a couple of lbs honey. Simethicone? Never heard of that but why not lol
Then it's effectively braggot. Embrace the froth, you are cookin!