Beer Forum

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?

epbillsfan wrote: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?

its cold break.

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

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

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.

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.

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