Hello all,
I just started all-grain brewing and this was my first attempt to do a milk stout. I noticed these white specs (looks like mold) (see attached) after racking to secondary and adding 4 oz of cocoa nibs. Muslin bag was sanitized and I soaked the nibs in vodka for three days before adding in. It's only been fermenting for a total of 10 days but it doesn't smell like mold and flavor is still good. What do you guys think? Batch ruined?
Recipe as follows (5 gallons):
1.050 OG
7 lbs Maris Otter
1 lb chocolate malt
1 lb crystal 80
8 oz flaked oats
8 oz black malt
12 oz of lactose added to boil (15 min left)
Mashed at 156 for 60 min
7 days in primary around 73F (hot here)
Planned for 7 days in secondary (with 4 oz of nibs added)
I just started all-grain brewing and this was my first attempt to do a milk stout. I noticed these white specs (looks like mold) (see attached) after racking to secondary and adding 4 oz of cocoa nibs. Muslin bag was sanitized and I soaked the nibs in vodka for three days before adding in. It's only been fermenting for a total of 10 days but it doesn't smell like mold and flavor is still good. What do you guys think? Batch ruined?
Recipe as follows (5 gallons):
1.050 OG
7 lbs Maris Otter
1 lb chocolate malt
1 lb crystal 80
8 oz flaked oats
8 oz black malt
12 oz of lactose added to boil (15 min left)
Mashed at 156 for 60 min
7 days in primary around 73F (hot here)
Planned for 7 days in secondary (with 4 oz of nibs added)
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