billvon
Well-Known Member
I'm currently fermenting a 4 gallon batch of Belgian double. It started out very dark, even darker than the Porter fermenting next to it. I assumed that was from the dark candy. Then as fermentation really got going it cleared to a color close to a Hefeweizen - it was a bit lighter than a Pyramid hef.
Now at the two week mark it's turning darker again. Not quite as dark as the Porter was but it's close. I don't much care about what color it is, but I am curious to know what the mechanism for the color change is. Anyone have an idea?
BTW it tastes pretty good and the gravity is close to predictions.
Now at the two week mark it's turning darker again. Not quite as dark as the Porter was but it's close. I don't much care about what color it is, but I am curious to know what the mechanism for the color change is. Anyone have an idea?
BTW it tastes pretty good and the gravity is close to predictions.