Walter Cronkright wrote:
[color=blue]
> I recently modified a stout recipe that had previously been successful by
> adding 3 cups of cocoa (of uncertain origin) to make a chocolate stout.
> The bubbling was never very vigorous and stopped when he gravity had
> dropped
> from 1.050 to 1.030. I moved to secondary, waited 2 weeks, then added
> more
> yeast and waited another week, but nothing ever happened. Gravity is
> still near 1.030 but should be near 1.010.
>
> I've learned that some cocoa is "Dutched" meaning that it has been treated
> with alkali. I had the pH of my concoction measured and found it was
> 4.75.
> Is this a normal pH or is it too high? I would be grateful if someone
> could advise.
>
> Walter Cronkright[/color]

had the same thing happen to me on a stout. rdwhahb
--
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