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Old 08-17-2012, 05:48 PM   #1
May 2010
Accra, Ghana
Posts: 13

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
diegobonatto's Avatar
Feb 2011
Porto Alegre, Rio Grande do Sul
Posts: 99
Liked 5 Times on 5 Posts

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
Sep 2011
Austin, Texas
Posts: 1,249
Liked 66 Times on 54 Posts

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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