Boil Over Prevention

“I think yeast like zinc and copper.” That may be true. The only thing that I have read is that wort is devoid of zinc (which implies that wort contains copper).

Cheers!

 

When the wort gets that pillowy foam cap on it, be ready to turn the flame down. Just sit by and watch it and turn the foam around with a large spoon. If it rises rapidly don't be afraid to turn the heat down or off if needed.

 

I used to use a 7 gallon kettle for my 5.5 gallon batches, so I echo much of what's been said above. Skimming the coagulated protein as it comes up to a boil and watching closely with temp adjustment will prevent most problems.

 

Palmer actually does say it in How To Brew, Chapter 1 - A Crash Course in Brewing, section 1.1 (Brew Day) step # 8. "Put a few copper pennies into the pot to help prevent boilovers."

He then references chapter seven regarding boilovers, but doesn't say anything about pennies in that referenced chapter. This always stood out to me as atypical, because Palmer not only instructs well but usually then explains things thoroughly.

 

Nucleation sites. Boiling chips are used in distillation.
http://en.wikipedia.org/wiki/Boiling_chip

 

You are correct, sir! The citation does mention copper pennies for boil-over prevention even though pennies today are made of zinc...not that it matters.