Fermcap-S, no JOKE!

[ApresSkiBrewer]

Finally ordered some from NB.... and you guys weren't kidding. This shit is magic! I was nervous to use it in the fermentor (don't mind using a blow off).... but I used it in my 7.5gal boil kettle (where I run off 7 gallons into ) and it was much easier to prevent a boil over!

Good tip , thanks for the heads up!

[TheDarkSide]

I need to get this stuff...I too have a 7.5 gal kettle that I boil 7 gallons in. I have to sit there for the first 15 minutes with a spray bottle to prevent boilovers.

I asked a guy at the LHBS if he carried it and he said no, then said, "what do you need that for?" Oh well...guess I'll get it through NB or B3.

[ApresSkiBrewer]

I probably have the exact same kettle... and I fill it to the 30quart mark (supposing that those are accurate).

I used to do the same thing... spray bottle in one hand... other hand on the propane regulator. No more! I mean, if I really cranked the heat, it headed towards a boil over still... but once it hits a boil, you're perfectly fine.

I only used about a drop per gallon... they recommend twice that... but it was still really effective.

[BayouBrew]

+1 That stuff is awesome for boiling your starter, wort boil, and fermentor. I won't brew without it anymore.

[Bugeater]

We told you so!

[Brew Engineer]

We told you so!

Kids, they never believe you until they try it for themselves...

[Otter]

I asked my local shop if they had a foam controller. All he had was a small package of dry stuff. I asked him about Fermcap, and he pulled a 1 liter bottle out of the fridge. He said that he sold that to the local microbreweries, and that it would probably last me a good while. I didn't even ask the price. I just ordered a small bottle from More Beer.

It's awesome stuff, and now I won't brew without it.

[Chris_J]

I just started using it and I'm really happy with it as well. It works amazingly well during fermentation. I have a dunkelweizen fermenting with 3068 and about 3/4 inch of krausen. One thing I'm wondering though is the fermentation seems to be less violent than usual. Also, my batch is much cooler than normal. I kept the carboys next to an open window overnight, that was my cooling while things got started and I'm steady at 64F. 3 hours with the window shut and it's steady. Could the calmer fermentation be throwing off less heat?