BackAlley
Well-Known Member
- Joined
- Mar 20, 2013
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Brewed Jamils Chocolate Hazelnut porter on Saturday. Used 8oz of cocoa at flame out. I used Hershey's dark as it had the least fat of any brand i looked at.
Pitched 1.25l starter of active 002 at 63F. Ferment activity is the same as I usually get, peak of activity around 36 hours bubbling like crazy. But. Very little krausen like maybe 1/2" which has since dissipated to none.
I'm assuming the cocoa is what is killing the krausen. My real concern is will this also kill head retention? Or when I cold crash prior to bottling will the fats congeal?
Thanks.
Sent from my iPhone using Home Brew
Pitched 1.25l starter of active 002 at 63F. Ferment activity is the same as I usually get, peak of activity around 36 hours bubbling like crazy. But. Very little krausen like maybe 1/2" which has since dissipated to none.
I'm assuming the cocoa is what is killing the krausen. My real concern is will this also kill head retention? Or when I cold crash prior to bottling will the fats congeal?
Thanks.
Sent from my iPhone using Home Brew