what's on my beer?

[debtman7]

I kegged my chocolate oatmeal stout today and there was some oddness on the top... It's been in secondary for around 3 weeks while I've been putting together my kegging equipment. Any idea what this stuff is? It had cocoa powder and lactose added, maybe just some cocoa solids or something?

 

[disaffected]

I don't know. It almost looks like a view from space of the polar ice cap on planet Stout. Yeah, and I haven't even started drinking yet. Must be the lingering effects of that Young's Dirty Dick's Ale I had at 02:00 am this morning.

 

[chillHayze]

Looks like swamp-oil!

Seriously I think you have some fuseol alcohol there. I have had the same thing occur. It's a yeast byproduct from higher than optimal fermentation temps. If you're gentle you can rack out from underneath it, but that's easier said than done as it is very unstable and will sink if you so much as bump the fermenter. Now I'm referring to the shiny stuff there...

The green stuff looks like hop and yeast materials one would see in the primary. Secondary should be clearer on top.

 

[debtman7]

I dunno, it has an odd smell and taste to it as well. I'm not sure how to describe it other than odd... Not skunky, sort of a chemically smell? I got it into the keg, the slick part on top was pretty solid almost like a layer of donut glaze, and it stuck to the sides as the level dropped...

Not sure if this batch will be any good or not. It fermented at 69 degrees using irish ale yeast.

 

[chillHayze]

Sounds and smells like the fuseol alcohol. It may be a bit 'hot' tasting but should be drinkable. Sadly that flavor doesn't mellow with time.

What temp did you ferment at?

 

[debtman7]

Sounds and smells like the fuseol alcohol. It may be a bit 'hot' tasting but should be drinkable. Sadly that flavor doesn't mellow with time.

What temp did you ferment at?

Been in the basement, pretty steady 69 degrees.

I had my wife check it too and she thinks the odd smell and taste are alkalinity from the cocoa powder. I did use a bunch. It's not really a solvent smell, alkaline does describe it pretty well. It tastes pretty good. I think next time less cocoa powder

I have no idea about the white stuff on top though. It's a solid thin film, not an oily slick, so my only guess is a little bit of fat from the cocoa powder. I didn't think cocoa had that much fat in it though. It definately didn't smell rancid and wasn't mold or fungus, at least not like any I've seen, so who knows...

 

[chillHayze]

Whatever it is, it looks sweet! Could you see your reflection?

 

[david_42]

[SIZE=-1]Slime Creatures From Outer Space[/SIZE]

They're makin' a big fat mess of this place!

Cocoa powder runs 11-15% fat.

 

[Baron von BeeGee]

I hope you boiled the cocoa with the wort to isomerize the oils? If not, that could be the issue. Not sure I've seen anything like that!

 

[Pumbaa]

cocoa oils was going to be my guess

 

[debtman7]

I hope you boiled the cocoa with the wort to isomerize the oils? If not, that could be the issue. Not sure I've seen anything like that!

I only boiled it about 10 minutes, I didn't realize cocoa powder had that much fat in it...

 

[runhard]

I echo everyone above that says it is from the cocoa. Regular store brands will have at a minimum of 12% butterfat and some of the high quality brands from places like Penzey's Spices will have 24% butterfat which if you think about it is a lot of fat. I saw something very similar but I was pretty lucky in that the fat did not oxidize and go rancid; the beer was quite tasty but it was only in the secondary for two weeks. The CO2 should prevent any oxidation but I was still concerned. Hopefully your beer will be just fine and welcome to kegging----you're going to love it.

 

[Nate]

I made a choco stout with quite a bit of cocoa powder and lactose and didn't see anything like that.