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Old 10-08-2012, 07:24 PM   #1
nickmv
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Default Cocoa powder kills krausen?

So I just finished making a killer looking Mint Chocolate Stout recipe, and it's raging in the carboy as I type this.

It called for 8oz of unsweetened cocoa powder the last 5 mins. As you can imagine, it looks a bit hot-chocolate-ish, and I noticed that no krausen is really building on the beer.

However, it IS churning quite a bit, but all bubbles pop when they surface, creating a sparkle-like effect. Is this normal when adding cocoa powder? I have no doubt that the beer is fine, but I'm curious.


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Old 10-08-2012, 08:58 PM   #2
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Cocoa powder contains 10-15% cocoa butter, which can kill the krausen. Don't expect a good head on the pour either.


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Old 10-08-2012, 09:01 PM   #3
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Originally Posted by david_42 View Post
Cocoa powder contains 10-15% cocoa butter, which can kill the krausen. Don't expect a good head on the pour either.
This contained 2% fat total content. I read anything below 3% is pretty acceptable. Given that I'm going to cold crash it, and am kegging it, I think I'll be fine in regards to head retention and/or carbonation.
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Old 10-09-2012, 12:00 AM   #4
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I made a chocolate stout with 8oz of cocoa powder. The krausen doesn't seem to form because of the thin film of fat on top. I cold crashed then racked from the bottom. The film on top did not make it into the keg. It had great head retention.
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Old 10-09-2012, 05:06 AM   #5
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Might be the yeast. My chocolate stout uses 8 ounces of low fat cocoa powder at the end of the boil (5g batch) and without a 1" ID blow-off hose my ferm fridge would have a thick layer of goo from all the 'splosions.

Rehydrated S04 running at 67F. The Beast Of The Yeast don't care 'bout no stinking cocoa

Cheers!

(ps: I get wicked good head on my stouts)
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Old 10-09-2012, 02:29 PM   #6
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Quote:
Originally Posted by nickmv View Post
So I just finished making a killer looking Mint Chocolate Stout recipe, and it's raging in the carboy as I type this.

It called for 8oz of unsweetened cocoa powder the last 5 mins. As you can imagine, it looks a bit hot-chocolate-ish, and I noticed that no krausen is really building on the beer.

However, it IS churning quite a bit, but all bubbles pop when they surface, creating a sparkle-like effect. Is this normal when adding cocoa powder? I have no doubt that the beer is fine, but I'm curious.
So, it didn't explode out and paint the ceiling last night?

I would have gone with the Dutch Cocoa.


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