Search results

Omg it does what is a chocolate egg cream outside of Cadbury!? Also my recipe did have a pound of oats in it too.

That makes me feel much better about it.

I’m hoping it’s not an infection it taste good. I used 8 ounces of 100% cocoa by reading the package that’s 45 grams of fat.

Alright everyone thanks so much for responding it’s definitely not infected. That pic was take at 1030 this morning after a good old shake method carbonation. Now it does a little bit of that crazy bubbling but is goes away very fast I definitely think it’s from the fats. Here what it looks like...

I use pbw and starsan. It was the first time I put beer in the keg with a good bit of starsan foam still in it.

OG was 1.062 FG was 1.02 stayed at that for several days I can’t seem to get it lower than that when using lactose

So now I’ve got it sitting in my keezer not hooked up to a gas line and I let all the air out. Each time I go check on it I pull the pine and it lets a good bit of air out. Does that change things?

That’s how it looked the whole time and when poured hard always produced bubbles like that but not to that extent.

But the weird part is it when I opened my fermenting bucket it looked fine.

No the cocoa powder was good. I had the nibs in a vaccum sealed bag but did not sanatize them I read a lot of people say you don’t have to I’m thinking that was wrong

It taste fine but I can’t get past how weird it looks.

I’ve been all grain brewing for a year I have about 10 batches done nothing has ever gone wrong until now. I brewed a chocolate porter I put cocoa powder in the mash and end of boil then nibs during secondary. When I took hydrometer readings it looked slightly carbed. When I merged it it looked...