The color tag has no wiki summary.
3
votes
2answers
66 views
Not Red but Orange: How to correct the color of an Irish Red after brewing?
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?
4
votes
2answers
122 views
Can I change the color to my beer to an arbitrary color?
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 ...
5
votes
2answers
98 views
Is level of roast indicative of flavor contributions?
Crisp carries a 630L Chocolate malt, Munton's carries one that's 385L.
Both are UK maltsters, but (not having actually tasted them) I assume that they taste quite different, even though they are ...
2
votes
1answer
47 views
Chardonnay changed color when sparkkloid was added
When making chardonnay wine, after the primary fermentation and 1st racking, we added sparkloid (as per instructions) and the wine immediately changed color. Why is this?
3
votes
2answers
169 views
Keeping my pale ale “pale”
I brew from extract, boiling on an electric stove (in an apartment). Every beer I've brewed has been darker than I expected, which isn't an issue most of the time as I generally prefer darker ...
3
votes
2answers
457 views
What causes cloudiness in beer?
I've brewed up a few batches of extract beer so far & all have come up crystal clear. I've just sampled my first batch of beer (ginger ale) that's come up quite cloudy.
What causes cloudiness? ...
8
votes
2answers
2k views
What is the proper way to use Melanoidin Malt in a recipe
I know Melanoidin Malt can be used as a substitute for decoction mashing, provides the richness expected in certain styles, and may improve red or brown color. So at what percentages does the malt ...
5
votes
1answer
198 views
What causes wort darkening in the kettle?
What reaction is happening in the wort to cause darkening? Maltose for example doesn't caramelize until 365F. Maillard reactions are another source of non-enzymatic browning, but they require low ...
2
votes
3answers
379 views
Melanoidins in beer
Where do melanoidins come from in beer? What characteristics do they bring to beer?
3
votes
2answers
2k views
How do you convert between SRM and Lovibond?
For instance, if a grain is specified at 300 SRM, what is the equation to convert that to Lovibond? What is the equation to convert it back?
5
votes
2answers
395 views
Using Burnt Caramel / Brewer's Caramel in Recipes
Has anyone worked with using either burnt caramel or brewer's caramel in their recipes? I have read a few places that Fuller's is known to use this to increase the SRM of some of their product line, ...
6
votes
2answers
307 views
Extract late with a full boil?
If you can do a full wort boil with extracts is it still beneficial to be adding extract late to avoid color changes and the like?
What would happen to hop utilization with extract late in a full ...
9
votes
4answers
4k views
What malt should I use to get a red beer?
So, I want to make a red beer, what is the best malt to get this color?
