Why would beer get darker in the carboy?

[corycorycory09]

A week ago I made a SMASH 2-row cascade session IPA.

It started off extremely light (maybe 2-3 on SRM scale) but after a week in the fermenter it has clearly gotten much darker (probably 6-9).

Does anyone know what would cause the beer to darken like this in the carboy?

 

[Gameface]

When yeast is floating around it reflects light and makes the beer appear much lighter. Once the yeast drops out the beer, especially in a big container like a carboy looks a lot darker. But it won't look as dark in a glass as it does in the carboy.

 

[MrFancyPlants]

There are tales of oxidation and/or infection causing a beer to mysteriously darken, but could it just be clearing? I've found that during Krausen the beer takes a lighter appearance because the tiny bubbles and yeast and sediment mixed in cause the light to reflect back at the viewer.

 

[EarthwormJim]

It tends to look darker in the fermenter because of how much is there. The SRM is meant to be measured at a specific depth or through a certain amount of beer. I think it's like 3 inches. It will also start to look darker as the yeast drop out of suspension and the trub settles. A week is about right for that to start happening.

 

[Minky]

When you pull a hydrometer sample, you'll be wondering why it's so light!

 

[specharka]

When yeast is floating around it reflects light and makes the beer appear much lighter. Once the yeast drops out the beer, especially in a big container like a carboy looks a lot darker. But it won't look as dark in a glass as it does in the carboy.

Yup!

It's not just suspended yeast...I've brewed some hazy wheat beers and they were delightfully brilliant in the carboy.

 

[bransona]

It's just sediment/yeast clearing out. Have you ever stirred up your wort as it's cooling? It goes from a darker color on top to a much paler murky color. No worries, m8