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Old 09-12-2008, 10:03 PM   #1
9/9
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I am worried about my chocolate stout. It seemed to ferment fine, but once airlock activity stopped, there was a layer on top that looked sort of slimy, and tanish in color. After 10 days it had hit the FG pretty much right on (1.012) and the gravity had been stable for 4 straight days. Since it tasted fine, I was hopeful that it was just some yeast that never settled out.

However, the layer redeveloped in the secondary. I will attach the best pics I can, but having this develop in the secondary can't be good, right? I haven't tasted, but I am worried that, even if it tastes fine, I shouldn't bottle for fear that this will redevelop again in bottles.

Any thought or suggestions? The yeast is S-04, which I have never used before.

Thanks in advance.
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Old 09-12-2008, 10:06 PM   #2
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I don't think so. RDWHAHB and put a dark T-Shirt over it so you can't see it till it is done. Out of sight, out of mind. That's why I use buckets with lids and ferment in a chest freezer in a garage. I have no idea what's going on till I rack to a keg.

 
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Old 09-12-2008, 10:10 PM   #3
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AG, extract, PM? What was your recipe? More specifically, what adjuncts did you use?
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Old 09-12-2008, 10:10 PM   #4
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Thanks.

I have been trying to stay away from it, but it is tough!

If the layer is still there, but unchanged in a few weeks, you think it is still okay to bottle?
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Old 09-12-2008, 10:12 PM   #5
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Quote:
Originally Posted by billtzk View Post
AG, extract, PM? What was your recipe? More specifically, what adjuncts did you use?
Here is the recipe:

http://www.homebrewtalk.com/706538-post15.html

AG, the lactose and extract have not been added yet.
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Bottled: EdWort's Apfelwein (15), Vienna - Cascade SMaSH (19)
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Old 09-12-2008, 10:22 PM   #6
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It's fine.
Every stout i've ever done with that Chocolate Malt does that. Don't know why...don't know what it is, but it's not an infection.
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Old 09-12-2008, 10:27 PM   #7
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Quote:
Originally Posted by BigKahuna View Post
It's fine.
Every stout i've ever done with that Chocolate Malt does that. Don't know why...don't know what it is, but it's not an infection.
Good to know. You all are lifesavers here.
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Bottled: EdWort's Apfelwein (15), Vienna - Cascade SMaSH (19)
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Planning: Belgian Brown (20)

 
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Old 09-12-2008, 10:29 PM   #8
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Your recipe has cocoa powder in it. Cocoa powder is mostly cocoa soilds and is low in fat compared to cocoa butter, but it still has some saturated fat in it. That may be what you are seeing. I'm just guessing, though.
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