I'm going to be brewing my holiday porter soon, to be ready for the winter season, and I've been plagued by excessive foaming when the bottles are opened. The recipe includes whole cloves in the final minutes of the boil, and orange zest and coarsely broken cinnamon sticks during secondary fermentation. Last year I cold crashed it, and set the bottles in the fridge several days before serving, in the hopes that it would settle things down, and it did help some, but there is still a danger of excessive foaming when the bottles are uncapped, and an enormous head forming during the pour. I assume it's very small particles creating nucleation points, and I have no filtering mechanism to remove these. I use Whirlfloc at the end of my boils, but is there something else I can use that can reduce or eliminate this problem?