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Old 12-08-2011, 09:48 PM   #11
Shockerengr
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Also, keep in mind that "smokey" is a phenol that can be generated by yeast.

I would also agree with the above poster that "smokey" and "burnt" are two distinct flavors/aromas

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Old 12-08-2011, 10:06 PM   #12
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Have you ever dry fired your element. I did mine last weekend. Had to scrub the heck out of it to get the burnt taste off.

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Old 12-13-2011, 06:20 PM   #13
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Yikes... Just had a beer from a brewery that runs elements at more than double or even triple our system's Watt density.... It is a hoppy beer and was in the fridge for almost 5 months. The hop flavour faded... Now it tastes like someone ditched cigarette butts in the beer. WOW.... What a terrible taste.
Our beer is fine. Nowhere near this level of burnt....

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Old 12-13-2011, 07:45 PM   #14
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Quote:
Originally Posted by Walker View Post
for what it's worth: scorched/burnt wort does not have a flavor I would classify as "smokey" at all. It just tastes burnt. Like blackened marshmallows.
This, is the answer.. I've scorched two batches with my 2k elements - the flavor is a putrid, mouth puckering burnt taste/aftertaste. Very different from a "smokey" flavor. Even a hearty stout could not conceal the scorched flavor. I sadly dumped both batches.

My issue was in not thouroughly cleaning the elements after use - the protein would build up and after a few batches it started burning. Now I scrub the element really well after a batch and no more scorching!
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Old 12-13-2011, 08:07 PM   #15
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Quote:
Originally Posted by Shockerengr View Post
Also, keep in mind that "smokey" is a phenol that can be generated by yeast.

I would also agree with the above poster that "smokey" and "burnt" are two distinct flavors/aromas
I have had this effect, so I'd go with this explanation.

I've also burnt/scorched a batch with my element and agree that smoky doesn't describe it in the least. Possibly your batch was just in the very beginning stage of burning, therefore a tinge of smoke maybe. But a true scorched batch would be spit it out of your mouth badness.
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Old 01-24-2012, 07:40 AM   #16
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+ 1 knapp.

Unfortunately, I just had this same problem which led me to a search that found this thread. I have made several great batches with my setup but the last brewday made some gross burned beers and I noticed after brewing that day that my element was covered with burned protein. :-(

CLEAN THE ELEMENTS AFTER EACH BREWDAY TO PREVENT THIS

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Old 01-24-2012, 04:22 PM   #17
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It is essential to clean the elements after each batch. A PITA, but essential.

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Old 01-30-2012, 05:03 AM   #18
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QUICK UPDATE:

I damaged one of our elements while cleaning them. The gunk burnt onto it was simply too bad so I replaced the element with a temporary hot water cylinder model.
In the meantime we have ordered proper lower heat density elements from a local element manufacturer - they should be ready in two weeks time.

Since our two heated vessels have the same basic design they can be interchanged as mash-lauter tun and boil kettle we realized the simplest way to keep the elements clean is to alternate the vessels. The low pH of the mashing process actually helps clean the elements.

A simple wipe with a cloth in warm water or a mild citric / peracetic acid solution yields elements as good as new after each brew day.

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Old 10-04-2012, 09:33 PM   #19
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Default Burnt/Nasty Smelling Wort

Hey, I was just searching around for brewers who had issues with scorching. I'm early on in the electric brewing, so basically I've got a 5000w heating element with no way to regular the wattage. I did a 90 minute boil several months back and forever will be wary of scorched wort. Until I get a way to ease up on the wattage, I keep my nose in close vicinity to the boil and frequently turn off the breaker. The 90 minute boil without easing the wattage created the foulest smelling wort I've ever smelt. I went ahead and chilled, pitched yeast, thinking, maybe it's ok, but in the end, I dumped the whole 5 gallons. It was disgusting, but I think unregulated wattage was the culprit.

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