is this normal - fermentation pic..

[redwing_al]

Hi, I've never had this thick of fermentation cake on the top layer (is fermentation cake the correct term?). Does this look normal? It sure smells good.:cross:

When I rack to secondary, do I just skim this off the top, right?

it's been fermenting 1 week, I wonder if I should rack to secondary???

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[ong]

That doesn't look so hot to me. How was your sanitation for this batch?

 

[CA_Mouse]

That is krausen. Put the lid on it and leave it alone for at least another week! Unless you are dry hopping or adding wood chips or fruit, there is no reason to transfer to secondary. You will have beer without transferring to secondary and it, also, keeps you from oxidizing or infecting your beer. If you are able to cold crash it in your bucket, that would be a better way to finish it.

 

[redwing_al]

That doesn't look so hot to me. How was your sanitation for this batch?

I was very cognizant of Sanitation.

I did however, add chocolate to the final boil. guessing that contributed to a lof of the krausen...

 

[GuldTuborg]

I did however, add chocolate to the final boil. guessing that contributed to a lof of the krausen...

In what form? Powder? Could be fats mixed with trub and yeast. I wouldn't be worried just based on this picture.

 

[redwing_al]

In what form? Powder? Could be fats mixed with trub and yeast. I wouldn't be worried just based on this picture.

It was pure cocoa from the brew store in bar form...

 

[GuldTuborg]

It was pure cocoa from the brew store in bar form...

Cocoa or cacao? I know you said cocoa already, but just want to be sure. It makes a difference.

 

[cervid]

It almost looks like you dry hopped it and they haven't fallen yet. Check it again in a week and that stuff should have fallen down to the bottom for the most part.

I agree with CA mouse as well, just leave it in that bucket, but those buckets are well known to permit oxygen in as well. They are made of HDPE, not PET. So, I'd check it in a week just to ease your mind and take a gravity reading while you have it open, and check it a week later. If the gravity is the same then, package it and age it!

Whatever you decide to do, don't sweat it and don't keep opening that bucket up.

Where are you in MI? I live in MI.

 

[redwing_al]

Cocoa or cacao? I know you said cocoa already, but just want to be sure. It makes a difference.

It was cacao... not cocoa... what is the difference that I would see?

 

[redwing_al]

It almost looks like you dry hopped it and they haven't fallen yet. Check it again in a week and that stuff should have fallen down to the bottom for the most part.

I agree with CA mouse as well, just leave it in that bucket, but those buckets are well known to permit oxygen in as well. They are made of HDPE, not PET. So, I'd check it in a week just to ease your mind and take a gravity reading while you have it open, and check it a week later. If the gravity is the same then, package it and age it!

Whatever you decide to do, don't sweat it and don't keep opening that bucket up.

Where are you in MI? I live in MI.

Thanks for your help... I am North of Grand Rapids. Cedar Springs...

 

[GuldTuborg]

It was cacao... not cocoa... what is the difference that I would see?

Here's something I copied from another site:


Cacao refers to the raw form of chocolate, including the tree and bean. Raw cacao powder is not roasted, relatively unprocessed, and contains no sugar or cocoa butter.
Cocoa is the Anglicized version of the word “cacao.” Cocoa powder has been roasted, ground, and sometimes mixed with a sweetener and cocoa butter.


I will say that some people, even manufacturers, use the words interchangeably. Hence, some people will claim there isn't a difference between the two. But, the difference in the manufacturing process is very real, whatever you call it, and the difference for brewing will be real. The most meaningful difference for brewers is the fat that is commonly added in what I am (and most people anymore are) calling cocoa. Since you used raw cacao, you won't see anywhere near the level of fat or added sugar as a cocoa product. I still wouldn't be worried about your brew based off what you've seen so far.

 

[redwing_al]

Based on how it smells, it has a fantastic aroma to it.

thanks so much for the explanation. So, I would guess I could have used cocoa or cacao in my brewing, the difference would only be different results, both of which would not or may not be bad - Just different. In this case I used a solid bar of cacao that I broke up and added to the final boil.

Here's something I copied from another site:


Cacao refers to the raw form of chocolate, including the tree and bean. Raw cacao powder is not roasted, relatively unprocessed, and contains no sugar or cocoa butter.
Cocoa is the Anglicized version of the word “cacao.” Cocoa powder has been roasted, ground, and sometimes mixed with a sweetener and cocoa butter.


I will say that some people, even manufacturers, use the words interchangeably. Hence, some people will claim there isn't a difference between the two. But, the difference in the manufacturing process is very real, whatever you call it, and the difference for brewing will be real. The most meaningful difference for brewers is the fat that is commonly added in what I am (and most people anymore are) calling cocoa. Since you used raw cacao, you won't see anywhere near the level of fat or added sugar as a cocoa product. I still wouldn't be worried about your brew based off what you've seen so far.

 

[ong]

Didn't mean to make you nervous -- I'm just not used to such a chunky krausen. Hope it comes out great!

 

[redwing_al]

Didn't mean to make you nervous -- I'm just not used to such a chunky krausen. Hope it comes out great!

I think you just named my beer! The Belgian Chunky Krausen!

 

[ong]

Haha, very nice.

 

[Fat_Maul]

I would also leave this beer in the fermenter for a couple weeks to pick up the chocolate flavor. Taste it after two and see if it's enough, if not let it go another week.