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I believe they were mostly Briess extracts purchased from Northern Brewer or MoreBeer, so should have been fresh, right?

That's an interesting idea. I've since switched to all-grain, and the Pliny was the first one I did, so perhaps this will make the difference. I just did a Double Sunshine clone that is very light and extremely hoppy, so this will be a good test case. It did have a bit of 60 crystal in it...

Here's another extract-based recipe that darkened considerably over the course of 3 weeks in the bottle: Grains to Steep 8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 5.4 % Boil Ingredients 1 lbs Light Dry Extract (3.0 SRM) Dry Extract 4 10.8 % 1 lbs 12.0 oz Corn Sugar...

Answering your last question first, no, that is not the type of darkening I have seen previously. Here's one for an APA I did back in January, that only used a hopstand for bittering and flavor. I believe I left it in the fermenter for 3 weeks total, with a secondary of 1 week (I've since...

Both. Previous IPAs/APAs I've brewed have darkened considerably - they would start at something like 4-6 SRM and end up at like 15 SRM. And the taste would worsen significantly. They became more caramel/sherry-like. The hops totally disappeared in the beer too.

And here is the same beer approximately 2 weeks later, on April 1st. Pic taken at same time of day, same lighting. Not sure if the color has changed much, certainly not nearly as dramatically as previous beers had. So maybe capping on the foam made the difference. Taste-wise the beer isn't...

So to provide some visual indication of how the oxidation is affecting my brews, here is a photo of an IPA (based on Pliny, but lower ABV) I bottled on 3/6. According to Beersmith, as brewed it came in around SRM 6.4. I didn't get a photo the day of bottling, unfortunately. Based on past...

Yeah unfortunately that probably won't work cause I've got a couple rug-rats running amok all the time and limited space to store fermenters.

yes. I have an inch or so of Star San solution instead the bigger part of the auto siphon, which creates an airtight seal.

Ok thanks for the suggestion. I'll try dry-hopping on a shorter time table than what I've been doing.

Also neglected to mention that I've drank multiple bombers from each brew session in the 2 weeks post-bottling (yes, I'm pretty impatient) and they've all tasted pretty good. One in particular, which was my own concoction of pale malt hopped with Mosaic/Citra/Amarillo, and fermented with...

yep, that's generally the case. I'm definitely not set on waiting 14 days to dry hop, I just thought that was a good amount of time to allow the yeast to do its thing and perform post-fermentation clean-up. I think I read one of your posts stating that this clean-up only takes a day or two...

Thanks for the response. I should have clarified that I do boil the priming sugar in the water and then cool it before adding. I started out adding this mixture to the bottling bucket after I transferred the beer from primary, but in the last two batches I added it first to minimize the...

Greetings all, I've been homebrewing for 6 months or so, since a buddy got me into it. Have really benefited from all the knowledge and tips shared on this site. I mostly brew IPAs and DIPAs - started with extract-based versions and recently moved up to all-grain BIAB. Unfortunately my...