zippyslug31
Well-Known Member
Brew in question: AG chocolate stout with lactose and 2 squares of bakers chocolate that were tossed in at the end of the boil.
Problem: I racked to secondary yesterday, took the remaining contents from the primary (thick sludge) and dumped it into a mason jar so I could extract the yeast.
The consistency is so thick that it looks like it won't seperate and my little alcohol-producing friends are stuck in this sludge. Think "melted chocolate ice cream" in consistency.
The mason jar has been sitting in the fridge over night and this morning I have maybe 1/4" of seperation.
I've never made a choc stout before and never used lactose nor tried to melt chocolate squares into the wert.
Question: Anybody have an opinion of what this sludge might be? Should I have boiled the lactose and/or choclate squares for some amount of time? Should I just toss the contents of the mason jar and not try to retrieve the yeast or should I just leave it in the fridge for several days (covered with saran wrap)?
Problem: I racked to secondary yesterday, took the remaining contents from the primary (thick sludge) and dumped it into a mason jar so I could extract the yeast.
The consistency is so thick that it looks like it won't seperate and my little alcohol-producing friends are stuck in this sludge. Think "melted chocolate ice cream" in consistency.
The mason jar has been sitting in the fridge over night and this morning I have maybe 1/4" of seperation.
I've never made a choc stout before and never used lactose nor tried to melt chocolate squares into the wert.
Question: Anybody have an opinion of what this sludge might be? Should I have boiled the lactose and/or choclate squares for some amount of time? Should I just toss the contents of the mason jar and not try to retrieve the yeast or should I just leave it in the fridge for several days (covered with saran wrap)?