tons of trub

[epbillsfan]

Hey All,

I just brewed a chocolate stout, after i pitched the yeast, i checked back about an hour later to see how everything settled. I had about 1/3 of my carboy sediment and 2/3 wort. Ive never had that much before and just wondering why this is?

[spiderwrangler]

Hey All,

I just brewed a chocolate stout, after i pitched the yeast, i checked back about an hour later to see how everything settled. I had about 1/3 of my carboy sediment and 2/3 wort. Ive never had that much before and just wondering why this is?

What's your recipe?

[boobookittyfuk]

its cold break.

it will probably compact down to about 1/10 the total volume. At first it looks huge.

[epbillsfan]

11lb-2row
.5 lb chocolate
.5 lb crystal 120
.5 lb oats
3oz roasted barley
8oz cocoa powder 10 mins before flameout

1oz cascade @ 90,60, 30 and flameout

WLP 001

[Hoser]

It is likely the cocoa. From what I have heard that tends to drop out fairly quickly once the boil is done. I can't say for sure since I have never used cocoa in my chocolate beers. I tend to use cacao nibs after fermentation because I think you getter a better chocolate flavor. Just my $0.02.

[epbillsfan]

Yea the recipe actually called for chocate extract, which i used before, but i wanted to see how real chocolate would flavor the beer. Saw Jamil use it in a Porter recipe. I could almost see the layer of cocoa onthe top but it was maybe 1/8" out of the 8" of trub. So i dont think its the chocolate. Guess ill have to wait for fermentation to stop and see whats sitting down there.

[brewinhard]

No worries. Your beer will be delicious. You could always send it to my homebrew club for proper disposal...