I recently made up 12 gallons of 7.5% wash using liquid malt extract. I dissolved it all in RO water with my brew kettle, heated it up to 170 to pasteurize, then chilled and transferred it to my fermenters. I'm a bit worried now that since I didn't boil it, when I run it the hot break will cause foaming and puking. I dont have much experience with extract but I assumed it had been boiled in manufacture as part of the process of reducing it to a syrup. I have fermcap so I was thinking of adding some of that when I run it but was looking for some more opinions. I know butter or olive oil can help too, but I would prefer not using either in my kettle if I can avoid it.