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Old 03-30-2013, 11:55 PM   #31
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This meta humor is lost on me obviously. However if there was some weird yeast death possibility if be interested but doubtful.

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Old 03-31-2013, 12:10 AM   #32
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My WAG, a pH dependent change in a chromophore, a la phenolphthalein.

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Old 03-31-2013, 12:13 AM   #33
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Quote:
Originally Posted by choosybeggar
My WAG, a pH dependent change in a chromophore, a la phenolphthalein.
You may test this by adding some sodium bicarbonate solution.
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Old 03-31-2013, 01:20 PM   #34
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ok killsurfcity..I can go with that. so....if a sample of the "purple taint" were to be carefully transfered to a fermentable-rich environment....it should do nada. if it grows into something that watches you back....its prolly a mutation.

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Old 03-31-2013, 02:59 PM   #35
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Mutation post fermentation, and in two days seems highly improbable. And then why the color change? What about a simple mutation would produce a change in the color of fermented liquid? I still think a chemical reaction is more likely. Unless of course someone can point me to some actual research on a phenomena similar to what we're experiencing here.

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Old 03-31-2013, 07:07 PM   #36
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Quote:
Originally Posted by choosybeggar

You may test this by adding some sodium bicarbonate solution.
I believe you just turned into a SWAG
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Old 04-09-2013, 05:04 AM   #37
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I had a similar problem with an IPA beer I recently brewed - it turned murky brown/red after bottling, even though it was a nice golden colour before.

http://www.homebrewtalk.com/f36/beer...ttling-402445/

Someone locally suggested it may be due to too concentrated Starsan during the sanitation phase, but I have no idea. I am at a complete loss as well to explain it as two bottles only darkened moderately (went from golden yellow to a light murky brown), but the rest darkened so much as to more resemble a murky amber ale.

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Old 04-09-2013, 05:14 AM   #38
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Describe your bottling process. Could be high concentration of metal ions in your water causing rapid oxidation after you bottle and introduce oxygen to the finished beer. It doesn't take a lot, there's a reason commercial breweries spend so much effort to avoid any contact with oxygen during bottling.

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Old 04-09-2013, 01:27 PM   #39
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I really wish people would stop it with oxidation already. It's been ruled out as a cause, and any further mention of it is just muddling the conversation, unless you have some data. It's most likely a non-oxidative chemical reaction of some kind.

Think of it this way, if every noob who used too much star-San and splashed while bottling got this result it'd be a ****ing epidemic and there'd be loads of threads dedicated to avoiding it. Well, there's not, most likely because the most common causes are not what's at work here.

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Old 04-09-2013, 03:50 PM   #40
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