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Home Brew Forums > Home Brewing Beer > Extract Brewing > Problems with Northwestern Gold malt extract being too dark
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Old 09-26-2012, 05:23 AM   #1
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Default Problems with Northwestern Gold malt extract being too dark

Just made a Sweetwater IPA recipe yesterday, After pouring my lme in my kettle i realized it was way darker than i had remembered it being. Called my brew store guy and he tells me they have been having problems with this lately and it had been oxidized in the packaging process. He tells me it shouldn't affect the flavor of my beer at all just will be slightly darker. But IT look really Kinda redish amber and is kinda worrying me. Anyone ever experienced this and how was the outcome. Should i be worried? Thanks a lot for any help!


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Old 09-26-2012, 03:25 PM   #2
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No one has any insight on this??


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Old 09-27-2012, 05:42 AM   #3
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Its LME form a LHBS, you roll the dice and take your chances.
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Old 09-27-2012, 05:47 AM   #4
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How many gallon boil? Any chance a smaller boil volume was the cause?
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Old 09-27-2012, 12:12 PM   #5
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I had a darker batch, added it about 15 minutes before flameout and my beer came out beautiful and light golden. I did a full boil + late extract addition, which really helps achieve proper colors when using LME. Also makes it taste A LOT better.
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Old 09-28-2012, 12:44 PM   #6
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Quote:
Originally Posted by Pratzie View Post
How many gallon boil? Any chance a smaller boil volume was the cause?
Did a 3 gallon boil. The LME is basically red not the normal gold color.
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Old 09-28-2012, 12:45 PM   #7
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Quote:
Originally Posted by BassBeer View Post
I had a darker batch, added it about 15 minutes before flameout and my beer came out beautiful and light golden. I did a full boil + late extract addition, which really helps achieve proper colors when using LME. Also makes it taste A LOT better.
Ive been under the impression that the LME need the full hour boil. huh
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Old 09-28-2012, 12:51 PM   #8
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Quote:
Originally Posted by BassBeer View Post
I had a darker batch, added it about 15 minutes before flameout and my beer came out beautiful and light golden. I did a full boil + late extract addition, which really helps achieve proper colors when using LME. Also makes it taste A LOT better.
Bassbeer your Asheville? Maybe we both had got the darker batch from the same place!! Cheers!!
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Old 09-29-2012, 12:28 AM   #9
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I just brewed the NB Belgian Tripel with golden LME and it turned out dark too. My next extract batch I think I will only add 1/4 of the LME at the start of boil, and add the rest at 15 to flame out.
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Old 09-29-2012, 01:20 AM   #10
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Quote:
Originally Posted by bluntsandbeers View Post
Did a 3 gallon boil. The LME is basically red not the normal gold color.
When did u add it? Flameout or early on? Only thing I can think of is that it was a more concentrated batch... ie less water, not full boil. If u add them in the last 15 minutes instead of the 60 as directed, it won't affect flavor but the sugars wont caramelize as much and darken. I did that with my most recent hefe. But then again it could be something with the product too, i dunno.


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