> wrote in message
oups.com...
>
> The amount of foam depends entirely on what yeast you used. It has
> nothing to do with the recipe.
>
> I've seen some yeasts produce virtually no foam at all, and I've seen
> other strains produce foam like an exploding volcano.
>
> I believe Champagne yeast was the least foamy.
>
> Greg

Great, thanks for that info. I can handle the foam then and just go to the
secondary when it calms a little, which I believe it already has. The yeast
was Red Star Pasteur Red. It was either that or Flor Sherry, as they are
the only 2 strains my local shop carries. I know I need to branch out and
learn to match yeast strains to the project, but I am still just getting my
feet wet...

Quixote