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Old 03-29-2013, 05:41 PM   #21
HokieBrewer
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Sep 2008
Greensboro, NC
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I have a keg of BW with the exact same issue. Beautiful golden blonde in the carboy, hazy and purple in the keg. The taste has changed but I can't say it's horrible, just very different than it was....
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Old 03-29-2013, 05:44 PM   #22
JoeMomma85
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Sep 2012
Florida, Florida
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I have had the exact color change in the post with the 2 snifter glasses. Both from the same batch, just split for dryhop variance. One stayed straw blonde, the other turned orange, murk and had an off taste with no visible signs beyond color.

 
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Old 03-29-2013, 06:04 PM   #23
dcHokie
 
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Quote:
Originally Posted by JoeMomma85 View Post
I have had the exact color change in the post with the 2 snifter glasses. Both from the same batch, just split for dryhop variance. One stayed straw blonde, the other turned orange, murk and had an off taste with no visible signs beyond color.
A couple years ago I split a batch of saison with different sacch/brett combos in each BB, but one batch came out 2-3 SRM and the other was really murky, almost rusty brown.

I'm intrigued by this thread.
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Old 03-30-2013, 05:52 PM   #24
cageybee
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ok, I got it. I hate to go scify on your a$$ today, but here is a completely absurd idea. Under certain conditions yeast are vulnerable to a certain genetic mutation that is causing the discoloration/ off taste. Yeast providers have contributed to this vulnerability as a result of their continuously producing yeast from the same seed stock. alrighty then, case closed.

 
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Old 03-30-2013, 06:18 PM   #25
knucklenitz
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Jan 2011
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I did 3 gal of Belgian Pale with Wyeast Belgian Abbey. Bottled all of it. All of the bottles were great but the last 3 or 4. They were a couple/few months older when I drank them than the others and had a slightly different flavor but very clear color change with a pink tint.

Although anyone is susceptible to contamination, I'm pretty anal about sanitation. I figured it was something with the yeast aging in the bottle or oxidation since it was pale, lightly hopped, and older than the others I drank.

Strange.

 
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Old 03-30-2013, 07:37 PM   #26
killsurfcity
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Feb 2009
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hardly case closed cageybee. for starters, a source would be nice.

 
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Old 03-30-2013, 09:47 PM   #27
cageybee
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why do I need a source for an absurd idea?

 
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Old 03-30-2013, 09:48 PM   #28
JoeMomma85
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Sep 2012
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Quote:
Originally Posted by killsurfcity View Post
hardly case closed cageybee. for starters, a source would be nice.
He's being facetious because some of us use Sodium Percarbonate vs PBW (Sodium Percarbonate with the.chiletting agent added.) for cleaning.

 
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Old 03-30-2013, 11:06 PM   #29
Hookstrat
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Quote:
Originally Posted by cageybee View Post
ok, I got it. I hate to go scify on your a$$ today, but here is a completely absurd idea. Under certain conditions yeast are vulnerable to a certain genetic mutation that is causing the discoloration/ off taste. Yeast providers have contributed to this vulnerability as a result of their continuously producing yeast from the same seed stock. alrighty then, case closed.
Sounds like you're mostly joking, but I think your theory is unlikely given that these changes seem to occur well after primary fermentation. More likely that it's some type(s) of chemical-induced cell lysis and/or serious oxidation.

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Old 03-30-2013, 11:29 PM   #30
TNGabe
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Aug 2012
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Quote:
Originally Posted by cageybee View Post
why do I need a source for an absurd idea?
Sarcasm is really hard to convey online....
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