Shred
Former Microbrewery Founder & Pro Brewer
I moved my Mocha Stout from the primary into a secondary with cocoa nibs and cold brewed espresso.
The primary hadn't shown signs of activity for several days beforehand, but the SG reading I took showed it was only at 1.022 (1.044 OG).
After the transfer the yeast seemed to wake up a bit (fresh oxygen, maybe?) and the airlock would bubble every few minutes. Slow, but signs of progress.
I pulled the cover off the carboy today to find these white chunks floating around. Could it be bleached cocoa (can that happen) or dead yeast? Or is it some sort of infection?
The primary hadn't shown signs of activity for several days beforehand, but the SG reading I took showed it was only at 1.022 (1.044 OG).
After the transfer the yeast seemed to wake up a bit (fresh oxygen, maybe?) and the airlock would bubble every few minutes. Slow, but signs of progress.
I pulled the cover off the carboy today to find these white chunks floating around. Could it be bleached cocoa (can that happen) or dead yeast? Or is it some sort of infection?