Willygilly
Well-Known Member
My pale Ale has been on for about 5 weeks now and it's still black. Why is my pale ale black?
A lot big.A 25 gallon container is a bit big for 5 gallons.
The air we breathe is 19.5% - 23.5% O2 enriched, so I don't think that the volume of air in the fermenter will be a problem, but we'll see.
You say oxygenating is unnecessary, but is it helpful?
Ok, so what were the ingredients in the 5 gallon kit? @NeoBrew might be on to something if the ingredients weren’t even correct to begin with. I’d still lean towards oxidation. That’s a huge amount of headspace for 5 gallons of beer.Oh... woops. Wrong kit instructions. Actually made with a 5 gal pale ale kit.
If it’s already been 5 weeks, why wait any longer?It's going to be a while before the wort is removed from the fermenter and another long while until the first bottle is opened.
My pale Ale has been on for about 5 weeks now and it's still black
I don't know why you think it's been 5 weeks, when it's only been 10 days.
Just trying to help dude. We need accurate information.My pale Ale has been on for about 5 weeks now
Yes, I did write that, but not sure why. I put it in the fermenter 8/10/2022, so I don't know why I said 5 weeks. Sorry for the error.
Yes, I did write that, but not sure why. I put it in the fermenter 8/10/2022, so I don't know why I said 5 weeks. Sorry for the error.
at age 68.
Suspended yeast will make a beer appear darker than it actually is until fermentation is totally complete and most of the yeast has flocculated and the beer has cleared.
i'd usually call that opaque though? kinda whitish?
Suspended yeast will make a beer appear darker than it actually is…
Maybe I should say “can make” instead of “will make”… depending on recipe. It definitely prohibits light from passing through.
Fruit bomb? Do you mean esters or actual fruit. If esters, I’d say no because high dissolved oxygen levels in the wort tend to inhibit ester formation, whereas high sugar concentrations increase ester levels. Higher alcohol beers tend to be marked by high ester levels, too. If fruit, yes, depending on how and when the fruit is added. Dumped in and splashed when fermentation is complete or splashing into a secondary would definitely increase the risk.on that note, you know more about brewing then me...if it's a fruit bomb, would that leave it MORE susceptible to oxidation? i've had this same sorta thing happen to me with fruit bombs...
edit: which would bring up the question what temp was it fermented at?
Yes, I guess that must be it. Thanks!Did the kit have a high gravity boil then top off with water? If so, wort often darkens with this, making many pale ales turn into ambers.
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