I'm looking for good information on color changes during fermentation. In general, I find most things lighten to some degree. There is some discussion on the web about protein coagulation and fall out taking out some color.
I brewed a cream ale using thai sweet red rice. The post-boil color was a lovely dark ruby red, which I was hoping would stay. Once it finished, it was a medium straw gold. It looked like all the color added from the rice was just gone. Precipitated out? nope. Yeast bed is normal color, trub is light, and the color should act more as a dye than a suspension.
I'm wondering if there are any plant dyes which essentially become yeast food. I can't find any research. Color contributed from malt, seems to stick around. Color from red rice, totally gone. A bit disappointed by the color change.
I brewed a cream ale using thai sweet red rice. The post-boil color was a lovely dark ruby red, which I was hoping would stay. Once it finished, it was a medium straw gold. It looked like all the color added from the rice was just gone. Precipitated out? nope. Yeast bed is normal color, trub is light, and the color should act more as a dye than a suspension.
I'm wondering if there are any plant dyes which essentially become yeast food. I can't find any research. Color contributed from malt, seems to stick around. Color from red rice, totally gone. A bit disappointed by the color change.