I have my Double Chocolate Stout in primary right now.
After searching, I see many people have tried cocoa powder, but I've never seen this issue addressed.
I used the Scharffenberger cocoa powder, no additives in it. I mixed it with water and added the slurry to the boil. It did cause a huge foaming on addition to the wort, finally had my first boilover.
Anyway, fermentation started quickly and chugged away steadily. Now 5 days later, it appears to be finished, no bubbles whatsoever. The blowoff system is very well sealed, with no leaks. What I still have, is what appears to be a nice chocolate colored krausen sitting on top of the wort. At the very least, it looks like it will make the transfer to secondary a little touchy.
Has anyone else who's tried cocoa powder ever seen this?
Primary: , Boddington's Clone, Mirror Pond w/Marris Otter
Bottled: Fullers ESB Clone
Kegged: Mirror Pond Clone
Drinking: BM's Kona Fire Rock, Dead Guy Clone, Alaskan Amber Alt Clone, Firestone DBA Clone, Magnum/Crystal IPA
Next up: Burton IPA