Bad Procedures?

Since I have never used an auto-siphon I am in no position to respond here.

Maybe @kellyst can provide his opinion on this matter.

Cheers!

 

I was thinking you bought ingredients for 2 batches at once and got something mixed up. If completely isolated and independent, then unlikely

 

Most software is as bad at predicting color as FG

 

Use only pilsner malt or wheat malt, don't over-boil, don't use a stir plate, and be careful when xfering/racking/packaging...imho.

 

Yes, controversial to be sure...but 3 out of 4 ain't bad

 

Ok, you have looked behind the curtain, and the reality is that color just doesn't matter if the beer tastes good. Case in point, a Black India Ale I have on tap currently. It looks like a stout, but tastes like an IPA. Even BJCP only gives appearance a paltry 3 points out of 50. Another example: NEIPAs...look like gravy...taste delicious. Cheers

 

Oats are for animal feed...they don't count

 

When you make a starter using a stir plate you oxidize the starter. If you properly decant all of the liquid then you allegedly discard all of the oxidized starter liquid but if you don't you are pitching some oxidized starter liquid into your beer.

It is entirely your personal choice how you want to 'manage' this situation.

Cheers!

 

@JohnConnorforealthistime I started brewing with the traditional siphoning method and switched to an auto-siphon because of the ease of use. Easy to start, for sure , but I always had a lot of air obviously in the line during siphoning, and quickly switched back to the traditional method. I have read other homebrewer complaints over the years regarding auto-siphons. To me the difference was so obvious that it should be noticeable by looking at the racking canes.

 

Pilsner malt instead of 2 row.

 

Does it taste off, or just look darker than you expected? If it doesn't taste infected, I doubt it is.

I suspect the color change is due to the grains you used. Admittedly, I have very limited experience with grains. But most of the fine gentlemen here seem to think it is a grain issue and they have many more years of combined experience than I have. But just for fun, why don't you make another batch, either a full one or a half batch, and make a single malt beer with 2-row? Use the same procedure, and equipment. Do everything the same, except the grain. With an SRM of 2, I think that will be a good way to eliminate variables.

 

If color is that critical leave out the cara-red to begin with. 2% won't contribute anything but color. I have a rye pale on tap made with just 60% 2 row pale and 40% malted rye, it's the color of regular Budweiser, probably in the 4-6 SRM range if I guessed.
I can't think of any process that will darken your beer that fast, my oxidized beers usually have been in the bottle a year at least before they turn dark and nasty. Stick with very pale malts, especially Pilsner if that light color is important(it's not to me, because I brew for myself). I have friends who will only drink the palest stuff imaginable so I do have some on tap, but I don't ever obsess over color into account when I design a beer.