What might be the reason why?
Malt was all Maris Otter. Beersmith said the color would be about 10 SRM. It looks like it is about 20.
This beer fermented at 62 degrees for between six to seven months.... yes, I let it ride!
The taste is excellent but of course there is plenty of alcohol coming through so I'm going to let it age in the bottle a bit longer. I just opened the first one tonight.
I've been brewing a little over two years now. Most of my beers have been pretty spot on color wise but then again most have been in primary for 3-4 weeks.
Is length of fermentation the culprit?
Bryan
Malt was all Maris Otter. Beersmith said the color would be about 10 SRM. It looks like it is about 20.
This beer fermented at 62 degrees for between six to seven months.... yes, I let it ride!
The taste is excellent but of course there is plenty of alcohol coming through so I'm going to let it age in the bottle a bit longer. I just opened the first one tonight.
I've been brewing a little over two years now. Most of my beers have been pretty spot on color wise but then again most have been in primary for 3-4 weeks.
Is length of fermentation the culprit?
Bryan