Hey gang,
I made 3 gallons of a 2-row smash and decided to rack it off of dry hops that I put in the primary. In the secondary it turned from a pale 4 SRM to the color of a brown ale. What could cause this?
There's a lot of headspace in my secondary (3 gallons into a 5 gallon carboy) so maybe oxidation?
I took about 12 ounces of it out (about 10 thiefs worth at 3 gallon depth) to take to a tasting. I did not sanitize between each pull. Maybe an infection could have caused it?
Thanks!
EDIT: I forgot to mention that I cold crashed it (34F), then did not have the time to bottle it because something came up. I brewed another batch for a competition, and raised the temperature back to 62F for it to ferment. Maybe I killed the yeast with the wild temperature fluctuations? Can autolysis turn the beer brown?
I made 3 gallons of a 2-row smash and decided to rack it off of dry hops that I put in the primary. In the secondary it turned from a pale 4 SRM to the color of a brown ale. What could cause this?
There's a lot of headspace in my secondary (3 gallons into a 5 gallon carboy) so maybe oxidation?
I took about 12 ounces of it out (about 10 thiefs worth at 3 gallon depth) to take to a tasting. I did not sanitize between each pull. Maybe an infection could have caused it?
Thanks!
EDIT: I forgot to mention that I cold crashed it (34F), then did not have the time to bottle it because something came up. I brewed another batch for a competition, and raised the temperature back to 62F for it to ferment. Maybe I killed the yeast with the wild temperature fluctuations? Can autolysis turn the beer brown?