Herky21

Recipes 

Bakers chocolate is 100% cocoa, aka fat free.

__________________
Bottles on hand:

(1) Breakfast in Bed
(2) American-British Collision Amber Ale
(3) Belma's Lovely IPA
(4) Belma's Lovely Cream Ale
Primary:
(1) Donkey Kong Belgian Brown aged on Sugar Whiskey Staves
(2) Empty
Secondary:
(1) Empty

apalke

Recipes 

That's not actually true. 100% cocoa has a significant amount of fat. Cocoa powder is cocoa with the fat removed. Baker's chocolate is 100% cocoa (no sugar) with all the fat still there... that's why it forms a coherent solid mass, it's the fat that holds it together as opposed to the powder which has no fat.

apalke

Recipes 

I guess I was hoping it wasn't true and I was trying to find something else to blame. It was bound to happen sooner or later, right? I'll just have to be more vigilant next time.

bwinnie

Recipes 

Yep, most likely a lacto infection. I agree with Yooper. It happens, I just opened a bomber from a commercial brewery 2 days ago that unfortunately had a lacto infection. Might want to recheck your sanitation procedures.

FATC1TY

Recipes 

That is what I thought.. The powder has little to no fat in it. The bars have something to help solidify it... fat.

__________________
----------
Bubba's Backyard Brewery

Herky21

Recipes 

Edit

__________________
Bottles on hand:

(1) Breakfast in Bed
(2) American-British Collision Amber Ale
(3) Belma's Lovely IPA
(4) Belma's Lovely Cream Ale
Primary:
(1) Donkey Kong Belgian Brown aged on Sugar Whiskey Staves
(2) Empty
Secondary:
(1) Empty