Antifoam

I am considering using an antifoam for my mashes. Can anyone suggest a brand and supplier. Do people have opinions on use of antifoam?

Thanks all,

Oregon Spirit

My opinion is as a craft spirits producer (whatever that means) you don't use additives from the chemical industry. But that's just me.

I think it depends upon what anti-foaming agent you use. They can be as simple as the old fashioned hunk of fatback. Or vegetable oil. In my 19th century style alembic/pot still I've used vegetable oil and it has worked very well. I think that's a valid anti-foaming agent. What are the commercial agents made of?

I am considering using an antifoam for my mashes. Can anyone suggest a brand and supplier. Do people have opinions on use of antifoam?

Thanks all,

Oregon Spirit

Cheryl- This is an interesting topic and may have to be broken off to another post. What about enzyme use?

My opinion is as a craft spirits producer (whatever that means) you don't use additives from the chemical industry. But that's just me.

For clarity my foaming problem is in the fermentor. I am using wheat and rye flour for my mash. I am giving my ferments 50% head space and still having some blow off.

Thanks again,

Brad Irwin

Oregon Spirit Distillers

drop the pitching temp.

Edit to add----what's your Plato at the end of fermentation?

Cheryl- This is an interesting topic and may have to be broken off to another post. What about enzyme use?

Wheat and Rye flour? That's probably the problem. It's ground too fine.

For clarity my foaming problem is in the fermentor. I am using wheat and rye flour for my mash. I am giving my ferments 50% head space and still having some blow off.

Thanks again,

Brad Irwin

Oregon Spirit Distillers