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Old 08-17-2012, 05:48 PM   #1
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Default Greyish Black Starter- Thames Valley

Has anyone experienced a very dark starter. I am using Wyeast Thames Valley. I burned a bit of the malt on the bottom of my beaker, but after things settled it came out a medium brown color after finishing the boil. The next morning it turned greyish black and has now cleared to a dark coffee.

I haven't checked the smell and I have a packet of dried yeast on hand to use tomorrow if it smells weird. But I was wondering if anyone else has experienced this.

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Old 08-17-2012, 08:28 PM   #2
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Never happens to me, but I think that is better to prepare a new wort to add yeast. Burn wort itself should not affect yeast growth. I wondering if you add your dark starter to the wort, you will also add off-flavors (burnt taste/aroma), which is not good (unless you rinse yeast before to add it to the wort).
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Old 08-17-2012, 08:38 PM   #3
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When you burnt the malt you changed the color of the malt. 1oz of Roasted Malt or Black patent will significantly change the color of a 5 gallon batch.

I imagine just of a touch of burnt malt would turn your starter black.
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