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0
votes
1answer
36 views

Issues with the colour / clarity of my brew

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 ...
1
vote
1answer
81 views

How to get a feel for the numbers involved in brewing

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 ...
2
votes
1answer
87 views

Beer color - Calculating MCU

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 ...
1
vote
1answer
131 views

Rhubarb wine colour lost after additives introduced

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 ...
1
vote
2answers
145 views

Is it normal for my fermenting ale pails to be discolored?

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?
0
votes
3answers
440 views

Why is my wort dark?

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 ...
0
votes
1answer
106 views

Colour adjustment

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 ...
1
vote
3answers
183 views

Little hop aroma in first batch

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 ...
1
vote
2answers
106 views

Does filtering yeast change the color of a beer?

To what extent would filtering out yeast change the color in a beer?
2
votes
1answer
261 views

What would have caused my wort to darken in the fermenter?

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 ...
3
votes
3answers
260 views

Pomegranate wine colour?

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 ...
5
votes
2answers
672 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?
5
votes
2answers
2k 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
149 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
61 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
570 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 ...
4
votes
2answers
5k 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? ...
9
votes
2answers
8k 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
330 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 ...
3
votes
3answers
1k views

Melanoidins in beer

Where do melanoidins come from in beer? What characteristics do they bring to beer?
3
votes
3answers
5k 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
907 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, ...
7
votes
2answers
430 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 ...
11
votes
6answers
17k 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?