13,602
edits
Changes
FAQ
,added "My beer mysteriously darkened!"
A: Yes. Yeast contamination is the cause of a krausen or drop of more than .005 gravity points. Even heterofermentative bacteria do not produce more than a little bit of CO2 blow off. The yeast contamination could have come from not enough cleaning/sanitation. There have also been numerous reports of yeast contamination problems from popular yeast companies. We recommend buying Lacto cultures from one of the smaller yeast labs. See [[Lactobacillus#100.25_Lactobacillus_Fermentation|this page]] for details.
==My beer mysteriously darkened!==
Q: Why did my beer mysteriously darken? What causes that?
A: We can science this, I promise! Food darkens in two ways: enzymatically with oxygen and phenols, or from maillard reactions from cooking. Unless you boiled your beer, this browning is caused by oxidation. Check out this [https://en.wikipedia.org/wiki/Browning_(food_process) Wikipedia] page on food browning] for an overview of enzymatic browning.
==[[Gose]]==