Managing foam is critical not only to product quality but also to operational efficiency. Excessive foaming during fermentation, filtration, or CIP cycles can lead to significant beer losses, interruptions, and cleanup requirements. Enter BATFOAM® SB1 — a highly effective food-grade silicone-based anti-foaming agent designed to simplify foam control across the brewery floor.

BATFOAM® SB1 is a ready-to-use or dilutable anti-foam additive. Its active ingredient works by reducing surface tension, effectively preventing the formation of persistent foam. It remains effective across the full pH range (acidic to basic) and at temperatures from 10°C to 100°C, making it versatile across various production steps.

Key Operational Benefits of BATFOAM® SB1

Integrating BATFOAM® SB1 into your brewing process delivers measurable advantages across multiple stages of production:

• Preventing Boilovers - Primary function:

  During wort boiling excessive foam can lead to dangerous boilovers resulting in lost product and potential safety hazards. Antifoam agents are added to the wort to prevent this, allowing for a more controlled and efficient boiling process. 

• Improving Hop Utilization - Traditional Secondary function: 

  Foam can trap hop compounds, including those that contribute to bitterness and aroma, leading to reduced hop utilisation. 

• Increasing Vessel Capacity (Fermentation and storage)  - Modern Secondary Function

  Foam can take up significant headspace in both the wort kettle and fermentation vessels. By reducing foam, antifoam agents allow for more wort or beer to be added to the vessels, increasing overall brewery output. 

• Enhancing Beer Quality - Improved foam

  Antifoam agents help to minimise this, leading to a cleaner, more stable beer with improved foam properties. 

• Maximised Product Recovery
  Preventing foam overflow during fermentation and transfers reduces beer loss, helping you recover more sellable product from every batch.

• Enhanced Process Stability
  Consistent foam control eliminates unexpected slowdowns, allowing for smoother tank transfers and stable filtration runs.

• Reduced Downtime and Intervention
  Minimises the need for manual foam suppression or mid-process cleaning, freeing up labour and reducing the risk of operational errors.

Effectively using BATFOAM® SB1 means targeting the stages of production where foam causes operational inefficiencies. By applying the product at the right time and dosage, brewers can manage foam proactively during fermentation, transfer, and cleaning processes. Strategic integration upstream leads to smoother, cleaner, and more efficient brewery operations.

Kettle Boilover Prevention with BATFOAM® SB1

Introduce BATFOAM® SB1 at the start of the boil or just before reaching the boil to suppress foam formation.

How to Add:

1. Dilution: Dilute BATFOAM® SB1 in 3 to 10 parts cold water to ensure even dispersion.

2. Application: Add the diluted solution directly into the kettle.

   Fermentation Stage

Foam overflow during active fermentation can lead to significant beer loss, contamination risk, and cleaning downtime. BATFOAM® SB1 can be added directly to the fermenter either:

• At yeast pitch, to pre-empt early krausen formation, or

• During high-foam activity, via metered dosing through a CIP or dosing port.

This application helps prevent blow-off, reduce CO₂-related foaming, and improve fermenter headspace utilisation.

Centrifugation and Filtration

High-flow transfer and separation processes often produce foam, especially with dry-hopped or high-protein beers. BATFOAM® SB1 can be:

• Inline dosed just prior to the centrifuge or filter, where turbulence is highest.

• Used to maintain steady flow rates and prevent pressure surges caused by foam buildup.

This results in more consistent throughput, improved filtration efficiency, and less oxygen pickup due to foam collapse.

CIP Systems and Tank Cleaning

Excessive foaming in cleaning cycles can hinder circulation and extend rinse times. BATFOAM® SB1 is effective in:

• Reducing foam formation in caustic and detergent loops.

• Minimising chemical loss and rinse volumes.

A small, diluted dose added to the CIP solution helps maintain optimal fluid movement, improving cleaning efficiency and reducing cycle time.

• Typical dosage range: 0.01% – 0.3% by volume

• Always pre-dilute in 3 to 10 parts cold water before use for even dispersion

• Add at high-foam points: e.g., start of fermentation, pre-centrifuge, or into CIP loop

• Avoid late-stage dosing (e.g., in bright beer tanks) to protect foam/head retention in final packaged beer

• Optimise via pilot trials: Each beer and process differs — validate efficacy and dosage on small scale before full production rollout