tackett

Recipes 

Well, I took a sample of my Belgian white, and while it tastes great and seems to be fermenting well...something confuses me.

How do the manufacturers get that great pale canary color? Mine is orange. Like orange orange. It looks like orange juice. And quite frankly, it's not that big of a deal to me. Just curious how to get that great coloring for next time.

The kit was a Midwest extract kit.

ColoHox

Recipes 

Its mostly because it was an extract kit. It tends to get dark in the boil. You could try a late extract addition (like 10 minutes or so left in the boil), and it wont darken as much. Or make the jump to all grain where you have more control over the variables.

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Bacteria are the only culture some people have.

Planning: APA, Skeeter Pee
Primary: Westy Clone, Honey Kolsch, 1554 clone
Lagering: Gluten-free Light Lager, Rye Marzen
Kegged:full
Bottled: lots

drainbamage

Recipes 

Any idea what kind of extract they gave you (pale, amber, etc.)? You could try to switch from an amber to a pale/extra pale next time.

tackett

Recipes 

I think it was gold?