47235Re: Defoaming agents for molasses wash
- Oct 10, 2010--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
>Correct on converting non-fermentables, Wal. Plenty of headroom in the stillpot (only 1/2 to 2/3rds full max) and boiling chips to prevent 'bumping' (superheating) will also be a BIG help on preventing foaming.
> It's the unfermented sugars that cause the foaming in molasses and malt washes. Enzymes to convert them to fermentable sugars (glucoamylase/amyloglucosidase is used in breweries) will help'
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