Chocolate mint stout concerns

[mantyjay]

Hello,
about 3 months ago I brewed a Chocolate mint stout from a mostly made up recipe. Unfortunately my computer has met it's demise and I no longer have the recipe that I used to post here for you guys. I do have a picture of the concern that I am having and I was hoping somebody might be able to shed some light on it. I used bakers chocolate in my brew and I was just wondering if this could be a problem. I haven't tried the home-brew yet because I am too afraid of this powdery residue floating on the top of my beer. I know that there us usually sediment in the home-brew, but I was just hoping to get a second opinion. Thanks for your time.

Cheers

 

[Yreval]

What kind of sugar did you use to carb your bottles? How long did you ferment before bottling?

If you carbed with malt extract, there are some proteins and stuff in there that can precipitate out during carbing, although you have kind of a lot. Maybe it's from the baker's chocolate. Did you notice much of a "layer" of anything on top of the beer in the fermenter when you transferred?

No matter what caused it, it's probably not that bad. Try one of the beers and see if it bothers you.

 

[Hello]

It almost looks like it fermented in the bottle. What was the OG, FG and time between brew day and bottling day?