Barley Wine came out much darker than expected..

[bford]

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

 

[Yooper]

Not the length of fermentation, exactly, but the time in the carboy with any headspace causes darkening (oxidation).

 

[Brettomomyces]

If you had a long extended boil that might account for some of the color darkening. SRM calculators are finicky too.

 

[bford]

Not the length of fermentation, exactly, but the time in the carboy with any headspace causes darkening (oxidation).

Ah.. thats good to know... will have to see if this changes as it ages... right now it tastes really good. I'll have to see how it changes as we go along!