Mon Dec 15, 2014 4:43 am
the article seems to be confusing foaming with gushing. Foaming is what you see in the article's picture- foam spilling out of the bottle. Gushing, which is caused by infection (not always of the barley), is when you open a bottle and then have to clean your ceiling. The research shows that magnets makes antifoam agents more efffective, which is another thing entirely because in brewing when referring to antifoam agents it's usually used to refer to chemicals used either in the boil to reduce break material forming at the beginning of the boil or in the fermenter to stop the krausen from forming (reducing amount of headspace, increasing beer capacity). Overall it's a pretty confused article because it's not entirely clear exactly what they're achieving.
