[brulosopher]

(And actually, it is just a little surprising it darkened that much.)

My thought, exactly. I've seen the darkening effects presumably caused by oxidation over time, but never to this magnitude. Even the updated picture was striking, very interesting!

That's correct.  In one of the recent Ü articles he dryhops during fermentation and the resulting beer is lighter in color than the normal dryhopped one, and can't figure why.....Derp!


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I'm not sure anyone has truly figured out why, and while doings so wasn't necessarily my intent, I like to think continued experimentation will bring us closer to the truth. Perhaps it is oxidation, maybe it's the biotransformation effect (the actual variable of investigation), or possibly a combo of things, I really don't know. But I'm curious enough to refrain from settling and keep exploring

[CASK1]

If you extract excessive tannins into your beer, the darkening will be more pronounced. It is the same compounds (tannins) and same reaction (oxidation) that causes an apple slice to brown after you cut it.