I've got a bit of an odd situation. I've been brewing some hard seltzers, simple recipe: 4LB Dextrose + Champagne Yeast + Water + Nutrient. However, I've got an odd issue. 2 of 3 hard seltzers have turned a light pink hue after a few weeks in the fermenter. The first time this happened, I figured it was iron in the water perhaps as I didn't use my standard brewing filter. The second time, I filtered the water carefully. Each …
Last year I have made walnuts liqueur, or nocino in Italian. From the single batch I have obtained 2 liters of liqueur, which I have bottled in dark beer bottles and left to age in the same, dark room. Now I have noticed that while the liquor in one bottle has achieved the dark brown color typical of the liqueur, in another bottle the liquor is greenish and opaque. What can have happened?
I'm making an hibiscus-tea mead. The tea/honey mixture had a really nice red color. But after I added the yeast nutrient, the color turned black. The nutrient I'm using is LD Carlson Yeast Nutrient (Food grade urea and diammonium phosphate). Since I had some tea left, I tried adding some yeast nutrient to a cup of pure hibiscus tea. As expected, the color changed. Attached some pictures of my experiment: Anybody had a similar experience? I would like to know …
I made an American Brown ale that turned out very dark brown. I opened the last couple of bottles a month or so apart after most of the batch. The color seems to have faded to a significantly lighter shade of brown, still in the brown ale normal range but different enough from the fresh beer to confuse me. What can possibly cause this phenomenon? RECIPE: Based on: https://www.brewersfriend.com/homebrew/recipe/view/784491/brown-ale-chance-dodds Title: Brown Ale Brew Method: BIAB Style Name: American Brown Ale …
For various reasons I have done a series of test fermentations with various types of ginger powder in the mix. The control was a solution of sugar in water (OG 1.040) with some tartaric acid, boiled for 20 minutes, then cooled, aerated and fermented with a bit of yeast nutrient and some rebate white wine yeast. Other versions were the same but had additions of various ginger powders added but were otherwise the same. The versions with the ginger powder …
The pictures of pomegranate wine I have seen on the internet seem like very dark red wine. The one I made however looked like a milkish pink. What can account for the difference? How can I control the colour, get rid of the milky look and darken the wine? update Below is a pic of before and after fermentation. I think I can manage removing the milky aspect of the wine by using pectin enzyme. Running tests now. However there’s …
I'm making an Rhubarb wine. It's been 'dry sugared' for 3 days and the extracted syrup had a nice pink hue from the pink Rhubarb stems. Yesterday evening I made the volume up to 5 litres and the pink hue remained. I mixed up 1tsp Pectic Enzyme, 1tsp Yeast Nutrient, and one crushed Campden tablet and stirred this in with a little water. As soon as I added these chemicals, the pink hue started to disappear, and within another 30 …
It's a bit gimmicky, but I wonder if it's possible to make a purple beer? Food Coloring only works for "hard" food, but I've never looked into coloring beverages and I don't want to affect the taste and create something as horrendous as Crystal Pepsi.
I made my first proper brew today and was wondering about the colour. It did not have the colour I thought it would have. I used 4 cups of pale malt, one cup of Halcyon, one cup of Maris Otter and also one cup of Amber Malt. What I ended up with had a brownish complexity that I did not entirely expect. Is this the colour / clarity these malts give or am I doing something incorrectly?
So I drink a lot of beer (go figure) and I try to characterize it each time. How much carbonation there is, what color it is, mouth feel, what specific flavors are involved, how hoppy it is, how malty it is, and many other things. Many of these things correspond to things that can be measured numerically or are at least partially determined by commonly measured things (like how mouth feel and specific gravity are related but not the same) …
I have two questions regarding calculating the MCU for a beer receipt. MCU = (weight of grain i lbs) * (color in degrees lovibond) / (volume in gallons) For my grains, I have the color listed in SRM, and not Lovibond. Do I have to first convert the color to Lovibond, and then put it into the formula, or is there a variation of this formula that I can use with SRM as well? Which volume do I use here? …
I used a brand new ale pail just recently and I wasn't able to remove the discoloring left on the inside despite how much I scrubbed. Is this normal/will it affect the flavor of future brews?
I recently brewed a beer with 70% pilsner malt, 28% light munich malt, and 2% chocolate malt. I used RO water, a 1 hour rest at 156 deg, and fly sparged. I had no means to check PH. Beersmith calculated the color at sub 9 SRM, but the inital wort seems darker. What did I do wrong? or is it too soon to tell?
Is there a difference between darker malts in the color they give to the brew? Melanoiden malts are said to give a red color, chocolate malts should render the beer brown. But there is just one color scale (EBC, SRM) that seems to go from yellow to brown. Will I get a red color if I add a tiny bit of chocolate malt or will it just turn out brownish?
So... I just enjoyed my fist bottle of my first batch of home brew, and overall it was a success. I know the saying is "pour your first batch down the drain!", but my first batch will certainly give me beer for a few weeks. Not the best beer I have ever had, but certainly drinkable and hoppy. It was a Double IPA kit from Brewer's Best, with Columbus hops for flavor and Cascade hops for aroma. I could sit …
Experimenting with a recipe for a Scottish ale, from extract. On brew day, my color was just a little lighter than I anticipated. The color darkened slightly during a very active fermentation. (It blew the air lock once.) As fermentation slowed, and even more now that it's in my secondary, the color is considerably darker. Is it normal for the brew to darken significantly during or after fermentation? Steeping grains: 1 lb medium crystal (60L) .5 lb "crisp brown" .375 …
Probably we used not enough of the carared, but what we can do? Is it possible to use a dark fruit extract(sour, not sweet) to correct the color in the end? And what will be the effect on taste?