Question for anyone with knowledge of home brewing
One of our biology experiments on the chemistry of fermentation uses a 10% yeast and 5% glucose solution which has to be set up a couple of hours in advance. Naturally this produces a LOT of froth - e.g. the 2L beaker I set up half an hour ago with 1L of this mix overflowed some time ago, and there's at least another couple of litres of froth in the tray. It ought to settle down by the time they're ready to use it, but a lot of the mix is wasted.
Is there anything like a reverse widget which will stop it from frothing over?
Two days later Had to do this again today, mixing the 1L of gunge in a 5L bucket just worked - the froth came up to the edge but it didn't go over.