The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > General Techniques > Scorching Wort

Reply
 
LinkBack Thread Tools
Old 02-24-2014, 05:18 PM   #1
itsbobbyagain
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2014
Posts: 16
Likes Given: 3

Default Scorching Wort

Im trying to figure out what I'm doing that causes my wort to scorch. It smells slightly scorched as I transfer it to the fermenter.

It happens with extract and all-grain recipes (wheat and ales). I'm careful to bring it to a boil slowly and I don't boil aggressively. I boil for the typical 60 minutes. My usual batch is 4 gallons of pre-boil and 3 gallons final volume.

I brew on an electric glass-top stove. After transferring to the fermenter on the last batch I noticed a slightly yellowish film on the bottom of my boil kettle. The wort itself darkens during the boil quite a bit.

I don't really taste it in the final product, that I know of, but I can't help to think it's affecting the flavor somehow.

Is the slightly scorched wort normal or should I employ a technique to prevent it? Is the scorch beneficial to the overall flavor profile?

__________________
itsbobbyagain is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 02:45 AM   #2
acidrain
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jul 2012
Location: Central Cascadia, Washington
Posts: 1,429
Liked 110 Times on 96 Posts
Likes Given: 25

Default

Is this a partial mash or extract? Are you thoroughly mixing the extract into the water before adding heat?
A little more info on the your system/recipe/technique.

__________________

Keg #1: Empty
Keg #2: Cascadian Stout
Keg #3: Bavarian Hefeweizen

Fermenter #1 Thor's Hammer

Superbowl champions.

acidrain is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 04:22 AM   #3
DSorenson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Connecticut
Posts: 597
Liked 95 Times on 67 Posts
Likes Given: 451

Default

Plus one for this out of curiosity. I have experienced that "yellowish film" on the bottom of my BK sometimes, but just though it was proteins from a hot or cold break. I of course only notice it after I've put the wort in the primary.

Also, perhaps you could elaborate on what a scorched wort smells like exactly?

__________________
So my friend comes home from living in Japan for 5 years. In an excited discussion about my new hobby I ended up reciting my bottle inventory by style. He says "You have got to be kidding me... You actually have 99 bottles of beer in your house".
DSorenson is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 04:45 AM   #4
ten80
Feedback Score: 3 reviews
Recipes 
 
Join Date: Mar 2013
Location: North of the hipsters, WA
Posts: 84
Liked 1 Times on 1 Posts
Likes Given: 13

Default

I scorched some barley-banana wine wort a while doing a recirtulated mash a few months ago and it smelled strongly of burnt toast. I'm stubborn, so I kept to my plan of boiling for 2.5 hours and the burnt odor boiled off. Very surprising as my electric element was coated in burnt wort. There wasn't much in my recipe to mask any burnt flavor, so I'm fairly the long boil was the solution.

__________________
ten80 is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 04:56 AM   #5
DSorenson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Connecticut
Posts: 597
Liked 95 Times on 67 Posts
Likes Given: 451

Default

Quote:
Originally Posted by ten80 View Post
I scorched some barley-banana wine wort a while doing a recirtulated mash a few months ago and it smelled strongly of burnt toast. I'm stubborn, so I kept to my plan of boiling for 2.5 hours and the burnt odor boiled off. Very surprising as my electric element was coated in burnt wort. There wasn't much in my recipe to mask any burnt flavor, so I'm fairly the long boil was the solution.
how did you know it was scorched? that's the part I can't seem to understand...
__________________
So my friend comes home from living in Japan for 5 years. In an excited discussion about my new hobby I ended up reciting my bottle inventory by style. He says "You have got to be kidding me... You actually have 99 bottles of beer in your house".
DSorenson is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 05:35 AM   #6
brettg20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Newport Beach, CA
Posts: 683
Liked 82 Times on 58 Posts
Likes Given: 7

Default

Is it maybe because the kettle is directly on an electric burner as opposed to being heated by a flame?


Sent from my iPhone using Home Brew

__________________
brettg20 is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 06:04 AM   #7
ten80
Feedback Score: 3 reviews
Recipes 
 
Join Date: Mar 2013
Location: North of the hipsters, WA
Posts: 84
Liked 1 Times on 1 Posts
Likes Given: 13

Default

Quote:
Originally Posted by DSorenson View Post
how did you know it was scorched? that's the part I can't seem to understand...
I should clarify that I have an electric kettle (water tank heating element inside kettle) with recirculating mash. I know it was scorching because all the water was on top of the mash and the element was dry and sizzling, plus the smell of burnt toast!
__________________
ten80 is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 02:10 PM   #8
Indian_villager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Claymont, Delaware
Posts: 383
Liked 30 Times on 23 Posts
Likes Given: 6

Default

Did you have the grist in direct contact with the element?

__________________
Indian_villager is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 06:18 PM   #9
beersk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Iowa City, IA
Posts: 502
Liked 58 Times on 56 Posts

Default

Quote:
Originally Posted by brettg20 View Post
Is it maybe because the kettle is directly on an electric burner as opposed to being heated by a flame?


Sent from my iPhone using Home Brew
I wonder this sometimes too as I brew 4 gallon batches on a glass top stove. I don't get burnt flavors in my beers, but I definitely get the build up of whatever on the bottom of the kettle that I have to clean off with Barkeeper's Friend on occasion.
__________________
beersk is offline
 
Reply With Quote Quick reply to this message
Old 02-26-2014, 03:45 AM   #10
ten80
Feedback Score: 3 reviews
Recipes 
 
Join Date: Mar 2013
Location: North of the hipsters, WA
Posts: 84
Liked 1 Times on 1 Posts
Likes Given: 13

Default

Quote:
Originally Posted by Indian_villager View Post
Did you have the grist in direct contact with the element?
Nope, just the wort. I wonder if a super long boil is a way to recover scorched wort.
__________________
ten80 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wort Under False Bottom Prone to Scorching? Breck09 General Beer Discussion 8 08-01-2012 06:42 PM
Why is my heatstick suddenly scorching wort/mash? jwb96 Electric Brewing 1 04-04-2011 11:11 PM
Sizzling keg, am I scorching my wort? 95747brewer Extract Brewing 10 01-09-2010 03:17 AM
I'm tired of scorching wort on my electric top, can I use my grill? Auspice General Beer Discussion 15 06-29-2009 06:12 PM
scorching wort in place of specialty grains... Grimsawyer Recipes/Ingredients 5 07-10-2008 02:21 AM



Newest Threads