Can an overnight mash recover a too hot mash?

[BasementArtie]

All bottled. Wish me luck. Hopefully we get no brown beer!

 

[BasementArtie]

Bottles are now going into the conditioning chamber aka the Inkbird garage tub.

 

[BasementArtie]

Completely irrelevant to the overnight mash / high temp mash question but more to do with the actual beer and the NEIPA style and bottling.

Here are two pictures of the same beer. The first being the last bottle filled about half way (maybe just over actually between 1/2 - 2/3) the other second photo filled to the brim (literally too much, note to self it nearly pushed out of the rubber gasket of the flip top so I cooled them down in the conditioning tub).

One is brown from what I can assume is the oxygen mixing with the proteins and hop oils and the other fresh and bright as hell. Obviously everyone by now know oxygen is the main enemy of the NEIPA but I thought another visual representation after 6 days can be a bad thing.

 

[BasementArtie]

Non-scientific just observational. Compare the carbonation test bottle colour after 2 weeks again head space was much more than the filled high bottles. Tasted great still though

And here is another filled high bottle (I think it's darkened slightly since bottling but the smell still popped ). Didn't taste very different but smell was lost a bit in the test PET bottle when compared to this filled high one.

Obviously it's oxygen/oxidation causing the problem on the under filled bottles. However I've got a weird feeling that it's not the traditional effects of oxidation we're seeing. With this drastic colour change I would expect to taste the difference however that doesn't seem to happen.