I have the problem of excessive foaming during wort boiling.
System setup:
15 hl cup-formed kettle with 2 heating zones (steam). The heating zones are fitted as half-pipes. Boiling is done at atmospheric pressure. The vapours are transported by a fan and condensed in a vapour condensor.
Even with small batches of 8 hl the foaming problem is so intense, that I can hardly open the steam valve more than 50%. This results in very unsatisfying evaporation rate of 4 - 5% after 90 min of boiling. Opening the kettle door during boiling improves the situation a bit. The sucked in air is then helping to carry out the vapours more effectivly, but is off course also decreasing the performance of the vapour condensor. This is a problem, as uncondensed vapours go directly to the restaurant.
The foaming problem does not seem to be connected to any wort properties, as it occures with many different worts and different turbidity.
Any suggestions?
System setup:
15 hl cup-formed kettle with 2 heating zones (steam). The heating zones are fitted as half-pipes. Boiling is done at atmospheric pressure. The vapours are transported by a fan and condensed in a vapour condensor.
Even with small batches of 8 hl the foaming problem is so intense, that I can hardly open the steam valve more than 50%. This results in very unsatisfying evaporation rate of 4 - 5% after 90 min of boiling. Opening the kettle door during boiling improves the situation a bit. The sucked in air is then helping to carry out the vapours more effectivly, but is off course also decreasing the performance of the vapour condensor. This is a problem, as uncondensed vapours go directly to the restaurant.
The foaming problem does not seem to be connected to any wort properties, as it occures with many different worts and different turbidity.
Any suggestions?
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