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Old 01-12-2013, 02:58 AM   #611
Xpertskir
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That's quite the contrast.

 
Old 01-12-2013, 02:58 AM   #612
theveganbrewer
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Quote:
Originally Posted by VTFriar View Post
Umm..Ok...I've got a degree in Chemistry, but...Whatever.

The light refraction here is negligible...6 week old HT was much more of a clearer, copper...Carbonation was more evident, due to the clarity.

Both cans (1 week, 6 week) were poured simultaneously....6 week was more copper - not more 'orangy'....6 week did not have the hops/particles etc. that the 1 week had...Head was subdued on the 6 week...Aroma was subdued but still very strong and very clearly HT...Just, subdued.

YMMV
Not trying to be a total db, but can you explain what would cause this? I don't understand why it would be more copper toned after time in the can.
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Old 01-12-2013, 03:24 AM   #613
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Could be a variety of reasons....None of which I've tested.

Settling / conditioning would be a primary reason. Greater degree of oxidation - which could be tested for......I haven't compared FG's - though HT is typically right around the 1.010.

Had a couple of people over and we were simply commenting on the disparity....This wasn't scientific - simply illustrative....

Disclaimer: All HT's in the accompanying photo, as well as a significant number off-camera HT's, were sacrificed in the name of art and social adult interaction. The views expressed are solely those of the author and are not indicative of any specific political, religious or the Homebrewtalk.com party or representative.

 
Old 01-12-2013, 03:55 AM   #614
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Malliard reactions could cause some of the darkening, but I doubt that much over just 6 weeks time. Also, the yeast and protein settling out will "lighten" the appearance of the beer, but again, not that much. I've had many a Heady, anywhere from a week or so old to a couple months old. I don't recall any ever pouring that dark, though I have noticed that the newer cans are much hazier and chunky.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.

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Old 01-12-2013, 05:18 AM   #615
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Quote:
Originally Posted by VTFriar View Post
Umm..Ok...I've got a degree in Chemistry, but...Whatever.

The light refraction here is negligible...6 week old HT was much more of a clearer, copper...Carbonation was more evident, due to the clarity.

Both cans (1 week, 6 week) were poured simultaneously....6 week was more copper - not more 'orangy'....6 week did not have the hops/particles etc. that the 1 week had...Head was subdued on the 6 week...Aroma was subdued but still very strong and very clearly HT...Just, subdued.

YMMV
Also not trying to be a db... but... whatever. If you wanted to run a comparison you should do so in a comparitive manner. Your chemistry degree should point you in the direction. The fatter glass is going to obscure light more, in the same fashion that beer in the primary looks darker than it does in a glass. Pour a pitch black porter in a pint and its pitch black... pour into a flute and you can pick up light browns, coppers, or ruby hues.

Just saying it may be skewed
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Old 01-12-2013, 11:05 PM   #616
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Wife and I split a bottle of Hop Henge.... sorry for the sideways action, but I'm lazy.

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Just sayin'... don't need to be a chemist or whatever to see what different glasses do to the same brew.
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Quote:
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can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

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Old 01-13-2013, 02:00 AM   #617
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Got 2 4-packs from a buddy yesterday. They're chilling in the beer fridge . Can't wait!

After perusing this thread, I may have to try to grow up some Conan myself!
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Old 01-16-2013, 12:48 AM   #618
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Subbed

 
Old 01-16-2013, 01:26 AM   #619
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The hops are key, but for those of you brewing with Conan yeast, any more thoughts about it? Peachy, could be Belgian or maybe British?

 
Old 01-16-2013, 01:52 AM   #620
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Quote:
Originally Posted by hallebrewer View Post
The hops are key, but for those of you brewing with Conan yeast, any more thoughts about it? Peachy, could be Belgian or maybe British?
Most folks say English, a few Belgian.

 
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