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!

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.

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.

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

We told you so!

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

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.

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?

I don't think that it has any effect on the vi-ger-ousness of your fermentation and/or the heat produced. It just breaks the surface tension, so your krausen doesn't stick together so well and drops back down. Any calm fermentation noticed is probably just some slow and steady yeast.


Mylo

So what you're saying is when I get home I'll have a thin layer of krausen all over my ceiling still though. I'm real happy with that.