I saw this tonight and thought I would share it. The glass is the beer that I brewed, maybe 2 months ago and the gallon jug is the harvested yeast from when I transferred to the spunding keg.
They were stored next to each other in the keg fridge (what they are sitting on). The jug just had the foil on it and the keg was under CO2 (duh).
Anyway, I thought it was interesting.
That is interesting. What does the harvested yeast beer taste like!!!..
Oh, I didn’t taste it. I just noticed it in there when I opened up the fridge to do something and thought I would share. I can take a taste of it later (after the little gremlins stop climbing all over me).
Smells of wet cardboard and something like sherry. Honestly, what the aroma reminds me the most of is some maple wine that I tried making many years ago. Terrible, but similar nose.
Taste is wretched. Maybe mushroom, paper, and some other bad stuff. There is a sweet thing in there too but it is far secondary to the other favors. Sticks around in the back of the mouth too.
Not surprising but very cool comparison, thanks for posting! (And actually, it is just a little surprising it darkened that much.)
I have watched wort darken like that during mashing( not to that extent, but go from bright pale to dull oxidized apple color). It’s a real thing folks. 
Totally agree. I’ve never seen that stark of a difference between same-beer samples. I’d expect some darkening, but that goes from straw to brown!! :o
I think the lighting and camera are making it look a bit more extreme than it does in real life, but only by a bit. The fact that it is in a very wide container is also exaggerating the effect.
This is impressive, i’ve seen some posts in other forums of how people get darkening on some of their IPAs after some dry hop, maybe this is one of the reasons.
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!
This is about what I’ve seen. I kegged a beer years ago, shook to carbonate, and then realized I hadn’t purged the head space. It was darker immediately. And had a weird pink tinge to it. Nasty.
That looks pretty comparable to the color change I’ve noticed with my beers FWIW.
Wow thanks for posting
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!
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 [emoji482]
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.
