Empty keg - why so dark?

[MrJay83]

Hi,

My keg of NEIPA just kicked and this was what came out of the end of it. I did notice that the keg was losing pressure (dismantled then cleaned keg & disconnects but forgot to lube after), the beer lost it's brightness but was fine. It tasted and smelled good just, what I believe to be, a bit oxidized.
What would cause the dregs to go like this? Apologies if this is common but I haven't seen this in the near 20 beers I've kegged so far... Including a few other NEIPAs

 

[ARNWD]

Do you normally force carbonate?

I use pressure barrels - nine of them and that looks like the dregs from every single brew I have done in the past 15-16 years. It's yeast and beer.

 

[MrJay83]

Yes, force carb. I get that it's dregs, I just haven't seen it anywhere near as dark as that except for my stouts.

 

[ARNWD]

Like I said it's yeast and beer.

Whilst fermention can produce a light coloured yeast sediment, after packaging the yeast is put under pressure and in my experience always takes on a dark colour. Even clarifying a beer without pasteurisation or filtration there will always be some yeast that enters the the final product. I suspect it's the pressure forcing proteins in the beer through the yeast cells walls. I am not brewing scientist, so just a guess.

 

[MrJay83]

In fairness that was the first time I used M66 so probably reacts differently to what I'm used to.

 

[Jim Brewster]

NEIPAs can go sort of purple when they oxidise, was there a lot of oats in the recipe?

 

[MrJay83]

15%.