I brewed 10 gallons of session IPA this weekend. In one carboy I pitched a dry ale yeast. In the other I pitched a starter from a yeast I cultured from a bottle of Prairie Hop (an awesome beer, BTW). I noticed yesterday that the cultured yeast carboy is noticeably darker than the other. Both seem to be fermenting along just fine, I was struck by the change in wort color. What’s the science behind this?
Just guessing, the color difference may be due to the amount of yeast in suspension.
Good thought. The Belgian yeast has been a much more vigorous fermenter.
