Belgian Wit too dark?

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

mlee0000

Well-Known Member
Joined
Feb 14, 2007
Messages
68
Reaction score
1
Location
Aurora, IL
Hey Everyone,

My first batch of homebrew has been fermenting for two weeks, but it looks wayyy too dark to be a Belgian Wit ale. Is this normal or have I done something wrong? Can I put in any clarifying agents now that it is already fermenting?

Thanks for the help

-Matt
 
A brew in the fermenter always looks way, way darker than it does in a glass.
Take a sample and check it in a jar or glass.

A brew actually looks darker as it clears.
 
rack it to secondary and be patient i am sure it will be great:mug: . you says how dark a beer should be or shouldn't be anyway, its all about the taste:D .

good luck
 
mlee0000 said:
Hey Everyone,

My first batch of homebrew has been fermenting for two weeks, but it looks wayyy too dark to be a Belgian Wit ale. Is this normal or have I done something wrong? Can I put in any clarifying agents now that it is already fermenting?

Thanks for the help

-Matt

It'll end up dark if you did it with extract. DOn't worry, it'll taste OK.
 
When you check your final gravity, that will be a better indication of the color. It's always darker in the fermenter.

How big of a boil did you do, and did you stir it constantly? Although extract always tends to end up darker than all-grain, it gets even darker if it caramelizes/burns in the pot during the boil. A better pot, larger volume of water, and constant stirring reduces this.
 
chefjosh said:
When you check your final gravity, that will be a better indication of the color. It's always darker in the fermenter.

How big of a boil did you do, and did you stir it constantly? Although extract always tends to end up darker than all-grain, it gets even darker if it caramelizes/burns in the pot during the boil. A better pot, larger volume of water, and constant stirring reduces this.

After reading about late DME additions, I did them on my last two brews and noticed a HUGE difference in the color and taste. I highly recomend waiting until the last 10 minutes to add you *ME.
 
homebrewer_99 said:
Do we have another convert here???:D

Not any longer! I'm about this > < close to being All Grain ready. I need to drill my kettle, slot my manifold, test everything and then it's on to brew. I might make a Depot run at lunch for a grinding wheel for my drill and some cutting oil.
 
Back
Top