Does my beer look oxidized?

What I am saying is that beers made in labs under oxygen free conditions will still stale due to the redox reactions. Got that tidbit from a Ray Daniels talk a few years back.

 

Some say that neither does Maris Otter, unless you are making a British IPA. There are plenty of people here that like MO in their IPA.

Everyone should brew the way they want, and make beers they like. That doesn't mean there is only one way, I gave examples from 2 very well known Brewers that use Munich in their IPAs. Others reading this can do experiments brewing their beers and make up their own mind.

 

Different strokes for different folks is just fine, but I am curious about why you think Munich has a staling effect. I can't think of a logical reason, but it could be true. I would guess that beers with Munich, Vienna or Caramel Malts could start to taste excessively malty more quickly just because the beer is more malty and as the hops fade that become more pronounced. I guess this could make the beer seem to fade more quickly.

 

Ok not that young... thanks for the "clarification" .
So this is 4 weeks on the train... but really 2 ..if you don't count bottling time (which I never count )
Why so murky?
I would not jump straight to oxidation..(whatever that looks like..) but maybe a full on protein haze or again, just not enough time to clear before canning.
Any finings used? It looks a lot like my week old stuff that needs another 2 or 3 weeks to settle.
Could be a mashing issue from the get go... really hard to say. I'm not that experienced with this kind of thing.

I seldom go more than 3 or 4 days in primary because of huge amounts of dead gunk that can lead to off flavors but yours is more of a straight up protein haze issue i think. Have you done this exact Mash/Recipe before?

cheers.

 

@GetMeAnIPA doing 13 secondaries won't solve your darkening problems.

Random thought, but using 1# white wheat might help. You'd maintain more haze throughout and see less color change

 

In 40+ years of brewing, I've certainly have never found that to be the case (for that matter, I also don't even believe that haziness is 'normal' for a hoppy beer...but that's a whole other discussion).
My own IPAs are always at least 15 to 20% Munich malt and are plenty hoppy (at least in terms of bitterness), even after the long aging that's traditional for a true IPA. I dislike the 'green' hop flavors in most modern American IPAs, but I do dry hop and add hop oil after aging, for the sake of aroma.
But the average 70 to 80 IBU bitterness is still very assertive despite aging and the Munich malt and there is no haziness whatsoever.

 

been thinking .. I missed the intent of you OP and that was the darkening issue.. my mistake. I think the darkening is caused by the slight settlement of the haze during the 2 weeks in the bottle. This will start as a white-ish color originally but it will darken as it drops out and more of your true beer color comes though. I ferment in clear carboys (with a day cover) so I can watch as the color changes with time. The ale I have going now for example has just passed from its 1/4 gravity "pumpkin white" (a lot of yeast still falling out) and now,over the last two days, has darkened to a semi -opaque medium reddish amber... on its way hopefully to a clear auburn sunset.. ( gotta use a smiley when you say "auburn sunset")

I would suppose that your seeing some slight settling during the last 2 weeks in bottles that is showing up as a "darkening "(read : clarifying) from the original.

 

I've seen a straw blonde colored wild ale I homebrewed turn into an amber oxidized mess over the course of 48 hours when I left a glassful on a coffee table (fell asleep on the couch the night I was drinking it and had to take an impromptu 48 hour business trip the next morning --- ie. rushed out the door without dumping and rinsing the glass first) in the past.

 

Might not have phrased that properly. Bottom line is I saw the glass again 48 hours later and the beer inside it had significantly darkened.