Just curious, what excllerates gel, other than temperature? I'm assuming it has to do with the oils (sat. vs. unsat?). If so, can you give examples of what oils promote gel? Is using 2% beeswax a factor?
I'm not for or against gel, I don't have enough experience yet to make any kind of informed opinion. On Saturday, I made a non-milk CP batch that went into full gel when it was insulated. Todays non-milk CP batch (different recipe from yesterday) didn't gel at all when insulated! I soaped both at the same temps. (about 110).
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