I bottled a Double Choclate Stout yesterday. I pitched some Champagne yeast in it since I racked it a third time and let it sit for a long while. I think I messed up when I pitched the yeast though. I boiled some cocoa powder, put in the bottom of the priming bucket, poured the priming sugar in on top of it, and threw the yeast over that. I did stir it up to help rehydrate the yeast.
Here's the problem, I see a rim around the top of the bottles now at the fluid level. I'm guessing it's from the yeast. I noticed also an oily film on top of the beer when I was bottling. I think that was from the cocoa though.
Do I have reason to worry or am I being paranoid?
Here's the problem, I see a rim around the top of the bottles now at the fluid level. I'm guessing it's from the yeast. I noticed also an oily film on top of the beer when I was bottling. I think that was from the cocoa though.
Do I have reason to worry or am I being paranoid?