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Old 12-27-2013, 04:07 AM   #1
mikeal
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Default Naturally Fermented Berliner Weisse turning purple

I made a starter from the uncrushed grain. The grain bill was 2 row and wheat malt. I did a full 60 min boil, pitched, kept the carboy at 100 degrees for a few days, cooled and added Safale 05. It was blonde when it went into the keg but now it is slowly turning a very cloudy purple / fuchsia color. It tastes and smells sour and funky with nothing too weird.

Her sister beer was treated exactly the same except that she got a wit yeast and is still in the fermenter. She is not purple.

Has anyone heard of something like this happening before?

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Old 12-27-2013, 08:21 AM   #2
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Is it like a tint or are the yeast and solids in there turning it solid color? And how are you seeing it? I was thinking the fermentor might be breaking the light going into it causing like a tint? I've never seen that before without there being fruit involved.

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Old 12-27-2013, 01:40 PM   #3
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Is it like a tint or are the yeast and solids in there turning it solid color? And how are you seeing it? I was thinking the fermentor might be breaking the light going into it causing like a tint? I've never seen that before without there being fruit involved.
It's a tint. I'm looking at it in the glass, dispensed from a keg. Here is a pic, but it looks more golden than purple. It was hard to get a good shot.

I had a few glasses last night and I'm not dead, so there's that...

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Old 12-27-2013, 02:34 PM   #4
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Ive heard of this before, I imagine your photo is not doing it justice though. A guy in my homebrew club talked about his turning purple. He claimed that traditionally it is supposed to be purple, I havent found anything to back up his claim (without syrup of course). Who knows, he could be right.

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Old 12-27-2013, 02:37 PM   #5
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My guess is oxidation. You can get darkening of wort without affecting flavor initially.

I had a 1L sample in a flask, it had formed a nice pellicle and stayed perfectly straw, yellow. After pulling a sample which broke the pellicle, which never fully reformed, it eventually (months later) turned purple and smelled like vinegar.

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Old 12-27-2013, 03:58 PM   #6
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I have had some purplish hot break/foam when using Belgian pilsner malt. If you did a real short boil, I wonder if its the same contributor (whatever it is) carried over into the beer and now coming forward with oxidation.

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Old 12-27-2013, 10:05 PM   #7
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It's probably not oxidization. Here's another thread on the subject. Won't give you an answer, but still worth a read.

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Old 12-28-2013, 03:36 AM   #8
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It's probably not oxidization. Here's another thread on the subject. Won't give you an answer, but still worth a read.
I am not alone! Good link, thanks.

Luckily, this is the kind of problem that will go away ...one pint at a time.
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Old 04-15-2014, 09:10 PM   #9
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I too have had this issue. I've got a 60 Gal barrel with lambic in it and I pulled some out after a year to see a crystal clear beer and the most pale yellow of anything I've made. to move that much beer, some goes into kegs and some into glass and some into buckets, all cleaned by starsan or 1 step (several people involved).
out of all the beer that was siphoned out, everything that went in glass or plastic was fine, stayed bright yellow and clear. on the other hand, EVERY portion that went into a stainless keg turned a royal purple hue in about 2 days time...some went into kegs just until bottled, some served from the kegs, but all of it was purple. not much difference in flavor or clarity either, maybe the purple version is a little dulled down.
This has happened with equipment from several people that has been taken care of in different ways, the only common thread is that the vessel that turned the beer purple was a stainless keg 100% of the time. What could be happening with this highly acidic beer going into a stainless keg that is making them change colors and loose some of the complexity of the flavors where the same beer going into glass or plastic sees no change?? I can't figure it out for the life of me....

as a side note: I saw this one other time with a tripel I made and stored refrigerated in a keg for about 5 months for aging(waiting for someone's wedding)...totally different beer and yeasts, I guess here the common thread is time. never seen this in other beers that have been in kegs aging for long periods (barleywine for over a year, other strong Belgians for many months)?

anyone ever come up with other possible causes??

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Old 04-15-2014, 10:08 PM   #10
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I had a sour beer go "purple".. it was definitely oxidation. These three sours were all brewed with the same wort. Later on I tasted it and confirmed the cardboard flavor/color was oxidation. Luckily it never turned to vinegar on me.

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