[quote=“pointyskull”][quote=“Edward Teach”]
what you’re looking at is saturation as long as the cocoa or chocolate you used had no added sugars in it. as dmtaylo2 pointed out, it will settle in fermentation. just keep your ferment temps in range and you’ll be fine. you using an airlock or blow off?[/quote]
The cocoa was unsweetened, so I’m assuming that means no added sugars (more or less).
No blowoff, just an air lock on a 6-gal primary.[/quote]
what temp you fermenting at?