Trying my first chocolate stout. Working off sweet stout recipe (though without lactose) and added 8 oz. pure cocoa powder at 15 minutes. My extract was a combination half liquid, half dry (3 lbs each). I use pellet hops, and previously would not strain the wort going into primary. I just got a double mesh strainer and used it this time during transfer from kettle, and it filtered out a HUGE amount of stuff - had to clear it twice during the transfer so the wort would flow through the funnel into the carboy. Anyway, two days into fermentation - clearly its happening, airlock bubbling vigorously, big bubbles at the top, but virtually no krausen at all - just a tiny bit of foam. I'm used to seeing 2 to 3 inches at the top, and - like a relative newbie - I worry. I know - RDWHAHB - but I wonder - can you strain out too much from the wort? Is the lack of much krausen unusual?