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Old 11-08-2010, 02:24 AM   #1
MrBungle
 
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I brewed an AHS holiday chocolate stout(partial mash), had it in the primary for 2 weeks. Measured the gravity and it was 1.020, the kit said 1.016 so I figured it was close enough(airlock activity had stopped). A day after I had racked it into the secondary, a yeast layer rose up. It's been in there for a week now and I have this:

anyone know what's up?
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Old 11-08-2010, 02:27 AM   #2
Beer_Guy
 
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Secondary fermentation.

It happens sometimes. (See those round things? They are bubbles.)
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Old 11-08-2010, 02:35 AM   #3
MrBungle
 
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hah yeah...should've thought of that *doh!* thanks
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Old 11-08-2010, 02:42 AM   #4
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Looks delicious!
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Old 11-08-2010, 03:29 AM   #5
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Yes MrBungle, he is right, it does look tasty.

I was thinking about doing a Stout. Makes me want to do a “Nestles Thick Quick Chocolate Stout” one now for Christmas. Time to fire up the software and formulate a recipe.
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Old 11-08-2010, 03:57 AM   #6
MrBungle
 
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tasted great going into the secondary. can't wait till it's ready!
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Old 11-08-2010, 04:28 AM   #7
frazier
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Just be sure to give it all the time it needs.
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Old 11-19-2010, 02:06 PM   #8
MrBungle
 
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yeast has finally settled and it's at exactly 1.016! gave my test sample a try and while it wasn't as "spicy" as I thought it would be, it tasted great. might have to double the nutmeg/cinnamon if you want it to have a real kick. bottling will commence on monday
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