My beer has changed color after secondary fermentation

[kOuT]

Hello,
Three weeks ago I brewed my first batch (11,5 L @ 3 gallon), weizen style, with these ingredients:
Malts:
Wheat malt
Pilsen malt
Munich malt

hops: Perle and Saaz
Yeast: Wyeast 3068

Everything went well. After one week in the primary fermenter, I've seen the beer, smelled and tasted. It had a good smell and taste, the color was pale yellow, characteristic of a weizen, then i changed to the secondary fermenter and i left the beer more two weeks. After that, i opened the fermenter and the color of the beer was completly changed. Now it's a kind of yellow and dark green. It smelled good, and normal taste..
What happened to my beer? Is it Ruined? Or is it normal?

Thank you.

 

[ChshreCat]

Perfectly normal. As it clears, it'll appear to change color. Yeast and other things floating in the beer reflect light differently and make it look different. Can't judge it until it's in the glass.

 

[ajf]

Welcome to the forum.
ChshreCat is right about beer changing color as it ferments, and things (yeasts) start dropping out of suspension. I've never seen a dark green though. This could be explained if you had some hop residue in the fermenter, in which case it's nothing to worry about. In fact, if it tastes good and smells good, I don't think you have anything to worry about.

-a.

 

[skyzo]

My beers always look alot darker in the carboys then they do in a glass. Last time I made an amber, it looked like a perfect color while it was in the carboy, but then when I bottled it and tested one a few weeks later, it was waaay lighter than I expected, way to light for an amber.

 

[BBKing]

My beers always look alot darker in the carboys then they do in a glass. Last time I made an amber, it looked like a perfect color while it was in the carboy, but then when I bottled it and tested one a few weeks later, it was waaay lighter than I expected, way to light for an amber.

+1 on this.

Every Ale that I've brewed (with exception to stouts) has always been lighter in my fermenter than it has been in the glass.

I havent thought much about it though.

I've yet to brew a beer that I haven't enjoyed.

 

[kOuT]

thank you everybody. Thus I'm more releaved. I'll see how the beer evolves. I was concerned about this, but now i'm more optimistic

 

[ChshreCat]

You can definitely RNPTUC on this one.

(Relaxe, não preocupe, tenha uma cerveja)

 

[kOuT]

I was thinking to put cork in 0,5L @ 0,13 gallon bottles, it is bad? Should I put cork or forget the idea?
I'm afraid to blow up the bottles.. and, if it possible, Do I let the bottles horizontally or vertically?

 

[HomerJR]

I'd skip the cork. I don't know how much pressure they can take, I'd hate to see you waste beer because of it. And store the bottles vertically. Conditioning with priming sugar will create sediment that you're going to want on the bottom of the bottle.

 

[Retarded_Penguin_Brewing]

if I remember right I have seen bottles of beer with corks, but they were like the champagne corks with a bulbous head(i know i know, make your jokes) and the wire cage with a cap. homer is right on storage though, it's easiest to pout if you got a nice sediment layer on bottom rather than on the side.