Jack Keller has an new wineblog entry on this very subject.

http://winemaking.jackkeller.net/wineblognew.asp


On Feb 4, 11:08 am, gene > wrote:
> The amount of foaming has a lot to do with the viscosity of the liquid..
> . the thicker the liquid, the easier to trap CO2 bubbles and cause
> foam. Also, the higher the fermentation temperature, the more foaming,
> because more rapid fermentation gives off more C02.
>
> Gene
>
>
>
> wrote:
> > On Feb 2, 10:57 pm, Steve > wrote:
> >> As already stated some yeast are low foaming, others aren't. However,
> >> I have seen different amounts of foam from kits using EC-1118, so
> >> there must be something else.
> >> ...
>
> > I've given this some more thought, and I suspect you are correct.
> > While I still think the yeast is the main culprit, I suspect that the
> > availability of oxygen and/or nutrients might also play a role.
>
> > Greg G.- Hide quoted text -
>
> - Show quoted text -