Not to be the typical newb...

[luke_d]

But I'm having a hard time figuring out what this is.

 

[brewkinger]

How long has it been fermenting? Is it still bubbling?
What were your hop additions? and what schedule?

What kind of beer is it?

 

[luke_d]

It has been fermenting since December 29th, with an airlock bubble about once every 5-10 seconds. It is a gluten free chocolate vanilla ale. Hop additions were 1 oz. of Northern Brewer at 45 minutes and 1 oz. of Hallertau at 5 minutes.

 

[fall-line]

I'm not an expert on infections (deliberate or otherwise) but to me that looks like you got some wild bugs in there. My guess would be bret or perhaps lacto.

What kind of yeast did you pitch? Any obvious problems with your sanitation practices you can think of?

Checkout this thread for a lot of pictures of infections, along with identifications:
https://www.homebrewtalk.com/f39/post-your-infection-71400/index90.html

Remember though, infection does not necessarily mean all is lost. I've only ever had one infection during fermentation, and while it didn't look anything like that, the beer was still mighty tasty.

 

[homebrewdad]

I disagree with the lacto diagnosis until we know a bit more. Does the chocolate in the recipe come from actual chocolate additions (nibs, powder, etc)? If so, the oils there could help explain the huge bubbles.

OP, how does the beer smell/taste? If it smells like beer and tastes like beer, you're probably okay. If you get chemical or really sour notes, you have more to worry about.

 

[brewkinger]

I am also a little hesitant about the lacto diagnosis.

I was thinking the same thing in terms of what you put in to get the chocolate and vanilla components to the beer.

It looks oily and that is what makes me skeptical as well.

 

[45_70sharps]

Everyone should ferment in a bucket!
Then all you know is if it tastes good when it's done.
I don't get to see my beer brewing.

 

[luke_d]

The yeast I pitched was Danstar Munich Wheat Beer Yeast. I pitched it dry and had airlock activity before 24 hours. I hit krausen two days after, an it stuck around for three days. Now, this (the picture) is what is happening. I don't want to freak out! I'd RDWHAHB, but my previous batch is carbing now.

The chocolate went in as 4 oz. of cocoa powder. I'm not sure if that would impart any oils.

 

[BoomerHarley]

relax, it's nothing.

 

[passedpawn]

Well, those bubbles aren't part of a normal fermentation, but maybe the chocolate makes that happen. If I was betting, I'd say you've got an infection, but then I've never added chocolate to a beer.

 

[BridgewaterBrewer]

Did you add cocoa during the boil or after flameout? Cocoa is probably full of bacteria (like most dried plant products).

 

[luke_d]

The cocoa was added at 5 minutes.

 

[homebrewdad]

I'm betting that this is related to the oils from the cocoa. Let it ride.

 

[vogtenstein222]

Everyone should ferment in a bucket!
Then all you know is if it tastes good when it's done.
I don't get to see my beer brewing.

I'm only brewing my first batch and am using a pail. For. This. Exact. Reason.
The more I see, the more I want. If I can't see the beer...I am more likely to allow my patience to take control and get a great beer. If I can see it, I'm gonna keep checking this and that and test so often I'll end up carelessly infecting it.
All that aside, OP, best of luck. I wouldn't feel right diagnosing it since I have so little experience, but remember, even a bad beer is still a beer. RDWHAHB

 

[sweetcell]

i'd give you 100-to-1 odds that it's because of the chocolate you added, assuming you added actual chocolate. i've made a Founders Breakfast Stout clone twice now, and it looks quite similar to that. let it ride for two weeks, take a gravity reading, wait 2 days and take another to be sure that fermentation is completely over. be sure to taste your gravity samples - that will also help you determine if you've got an infection or not.

 

[Friedclutch]

Quick! Send me that batch for inspection!!! Don't put yourself at risk! I think your good. I'd let it rock.

 

[luke_d]

Haha!! Well thanks guys!! I needed some expert advice, and it all helped!! I'll let it ride and let you guys know how it tastes when I take a hydrometer reading.

 

[passedpawn]

OK, I'm leaning towards no problem. I got curious and looked around and found this pic. Click the picture to go to the page I found it on. It's cocoa added to root beer. Looks very familiar.

 

[sweetcell]

i have my second batch of breakfast stout finishing up primary right now. i'll try to remember to post a pic tonight. i assure you that during its peak, it looked exactly like the OP's beer. in fact, if you scroll through the breakfast stout clone thread (https://www.homebrewtalk.com/f68/founders-breakfast-stout-clone-139078/), somewhere in all those pages is a pic or two of such foamy goodness. looks like chocolate mousse