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Jun 08, 2022 View:

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


Reply:

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.


Reply:

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


Reply:

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.


Reply:

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


Reply:

drop the pitching temp.

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


Reply:

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


Reply:

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