Finnaly made some drain cleaner i think?

[Fuse]

Decided to do an oatmeal stout yesterday so started out with this recipe:

19
Pale Malt 3282g
Crystal Malt 190g
Chocolate Malt 202g
Black Malt 127g
Toasted Oats 248g
Roast Barley 17g
mash Vol 8L

Goldings 37g @ 60min
Bournville 50g @ 15min
Yeast used was S04(all i had at the time)

Decided to add some cocoa powder for the last 15 mins to increase the colocate taste. This was all done with an OG of 1.048 and put to bed at 11pm last night. This morning i opened up the FV to have a look and smell as i always do and what hit me was a smell which can only be descibed as like someone having been out on a heavy night on the beer and vomited into my FV doesnt smell like vingear or sulfur which id normaly expect. What surprises me if this is off, how quickly it happened - ususlay with pitching that much yeast id expect it to be supressed for at least a few days first. Im gonna let it ferment out but this one definately isnt right

[mac]

Decided to add some cocoa powder for the last 15 mins to increase the colocate taste.

This morning i opened up the FV to have a look and smell as i always do and what hit me was a smell which can only be descibed as
like someone having been out on a heavy night on the beer and vomited into my FV

Or to describe the taste another way, "as if someone had boiled some cocoa powder into the wort"

[Parva]

I think the chocolate malt alone would have been sufficient to get a slight chocolate aftertaste, I certainly wouldn't put cocoa in.

[Fuse]

I wanted more of a chocolate taste than you would normally get with the malts alone - as all you would normally get is a subtle aftertaste. This was kind of inspired by what youngs did with their double chocolate stouts/beers as they bung in chocolate at the end as well.

[jubby]

I would let it ferment. Although I have never experienced the smell of puke in my beers, I have had some strange smelling beers at various stages of fermenting, so It will probably be fine.

[Fuse]

yeah jubby i think you may be right. ive just done another "sniff" test and and doesnt seem nearly as pungent as before. Also before there was no yeast head on the beer but that seems to have changed and there is now some head and bulbbling going on. Ill just leave this a week and see what happens! Over 13 years of brewing ive never had an infection or dodgy beer yet - which is why i was surprised. Regadless all equipment has been stripped and cleaned just to be on the safe side!

[Hawkinspm]

I agree with jubby - let it ferment out, whilst not having had the smell of puke I have had what I thought were off smells but all turned out well after fermentation and they were some of my favourite beers afterwards...

[Carpking]

I have made a choc stout and boiled 6tsp of bourville for the last 15 mins, also put 6 tsp in the fermenter.
It was deeeeeeeelicious after a couple of months. At no point did it smell like someone had yakked up in my fermenter, infact it was a nice smelling event from start to kegging. It may just be the smell of fermentation, i know when i've made wine they can stink summat awful and you cant believe it will not taste in the final wine. Fingers crossed for you, keep fermenting.

The fv2 in my sig has loads of bournville in it and its smelling gooooooood...