Top sludge in my stout

[Daverust]

Need some help and/or opinions about this stuff in my Scottish Stout; So I went rogue with this recipe and mix some stuff that maybe it was too much. I tasted the beer and it was ok, the cocoa is definitely there in taste with good mouthfeel without being too harsh, a little bit acidic, maybe because the excess of roasted grains, but I hope that diminishes with time.

My main thought for this is... mexican cocoa blended with almonds, is a special cocoa with almonds "blended" in it. I know that the almonds have a lot of oils but I wanted to ask if any of you guys had some experiences related to this?


I filter it 2 times but even with that, you can see the sludge at the top, as you can see in the picture below...

Recipe:

2.00 kg Vienna Malt (6.9 EBC) Grain 1 74.2 %
0.10 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 3.7 %
0.08 kg Caramel/Crystal Malt - 20L (39.4 EBC) Grain 3 3.0 %
0.08 kg Chocolate Malt (689.5 EBC) Grain 4 3.0 %
0.08 kg Roasted Barley (591.0 EBC) Grain 5 3.0 %
0.08 kg Special B Malt (354.6 EBC) Grain 6 3.0 %
0.02 kg Aromatic Malt (51.2 EBC) Grain 7 0.9 %

15.00 g Northern Brewer [10.00 %] - Boil 30.0 min Hop 9 27.2 IBUs
13.00 g Northern Brewer [10.00 %] - Boil 5.0 min Hop 10 6.1 IBUs

1.0 pkg Scottish Ale (Wyeast Labs #1728) [124.21 ml] Yeast 11 -

150 grs. Of Almond-Cocoa

EDIT: Sorry about the picture, I tried to rotate it with no success. Also not english speaker so ignore all non-sense typos

Thanks!

 

[Bellybuster]

Looks like 1 of two things

1) don't put your head over that bottle. It may not have finished fermenting and you have krausen in your bottle. Or;
2) cocoa

 

[Daverust]

Dang... thanks for the reply Bellybuster, I took readings 3 times in 2 weeks with no changes. So I assumed that it was finished, I will open a bottle in the weekend to measure the level carbonation.