Nibs create another fermentation?

[eadavis80]

Racked AIH double chocolate stout all-grain to secondary after fermentation was stable after a 2-week fermentation. I racked it over 4 ounces of cocao nibs and now the krausen has reappeared and the airlock is bubbling once about ever 7-10 seconds. Am I correct in guessing this is just the yeast (WYeast 1098) going to town on the sugars from the nibs? I have used nibs before and I don't remember this happening. Any cause for concern?

 

[joshesmusica]

nothing i have seen points to cacao nibs containing sugars...

the 'krausen' is what seems concerning to me. my first thought would've just been that you created more release points for the co2, and possibly got some yeast rafts, but a full-on krausen does seem a little concering to me.

 

[eadavis80]

Help me out here - what are "yeast rafts"? I just assumed cocao = sugar. Would a picture help?

 

[SteveHeff]

Cacao is the natural form of cocoa BEFORE any sugar is added. There is not any sugar (or perhaps just a very very small amount) contained within cacao. It has never caused a second krausen on any stout I have added it to.

Yeast rafts are little, or big I suppose, bundles of yeast that group together and float to the top of your beer. They are nothing to be concerned about. However there are many instances where people think their beer is infected and it turns out they just had yeast rafts. Grab a pic and put it up. I'd like to see this beer.

 

[eadavis80]

I had to move the carboy a bit before taking the pic so some of the stuff at the top had broken apart right before taking the pic. How does it look? If the stuff at the top resurfaces by this evening is that cause for concern?

 

[joshesmusica]

those look like yeast rafts to me. so no need for concern. now you know the difference between a krausen and yeast rafts.