Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Scorching Wort
Reply
 
LinkBack Thread Tools
Old 02-24-2014, 06:18 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, 03:45 AM   #2
acidrain
Feedback Score: 3 reviews
Recipes 
 
Join Date: Jul 2012
Location: Seattle, Washington
Posts: 1,746
Liked 137 Times on 119 Posts
Likes Given: 32

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: Brown Bomber Bourbon/Oak Vanilla Porter
Keg #2: Lawnmower APA
Fermenter #1 The Bollocks ESB
Bottled: Mjolnir Mead, Lazy Daze Hefe.

acidrain is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 05:22 AM   #3
DSorenson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Connecticut
Posts: 788
Liked 117 Times on 87 Posts
Likes Given: 541

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?

__________________

Ever have trouble getting a "big beer" to carbonate in the bottle? Read the "rules" and please add your story to the list!

DSorenson is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 05:45 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, 05:56 AM   #5
DSorenson
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Connecticut
Posts: 788
Liked 117 Times on 87 Posts
Likes Given: 541

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...
__________________

Ever have trouble getting a "big beer" to carbonate in the bottle? Read the "rules" and please add your story to the list!

DSorenson is offline
 
Reply With Quote Quick reply to this message
Old 02-25-2014, 06:35 AM   #6
brettg20
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2009
Location: Newport Beach, CA
Posts: 698
Liked 83 Times on 59 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, 07:04 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, 03:10 PM   #8
Indian_villager
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Claymont, Delaware
Posts: 409
Liked 32 Times on 25 Posts
Likes Given: 7

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, 07:18 PM   #9
beersk
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: , Iowa City, IA
Posts: 647
Liked 88 Times on 79 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, 04:45 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 07:42 PM
Why is my heatstick suddenly scorching wort/mash? jwb96 Electric Brewing 1 04-05-2011 12:11 AM
Sizzling keg, am I scorching my wort? 95747brewer Extract Brewing 10 01-09-2010 04:17 AM
I'm tired of scorching wort on my electric top, can I use my grill? Auspice General Beer Discussion 15 06-29-2009 07:12 PM
scorching wort in place of specialty grains... Grimsawyer Recipes/Ingredients 5 07-10-2008 03:21 AM



Newest Threads

LATEST SPONSOR DEALS