freeballer

Recipes 

Just made my fist batch with a new, 8 gallon stainless steel stock pot that came with a turkey deep frier kit( I had been using a 4 gallon enameled pot from target).

After the wert cooled I tasted the sample from the hydrometer. For some reason the wert had a burnt taste to it.

Is it possible to burn your wert? Has anyone else experianced this before, or am I just pananoid? Or could it be a hop variety I'm not familiar with?

Biermann

Recipes 

You can scald/carmelize grain if you are doing a mash with direct heat added, but I don't think you can "burn" your wort during a boil.

I don't taste wort for the same reason as you have discovered. It always tastes bitter, weird, and very little like the finished product.

sooo, pitch those yeasties, and relax, don't worry, and have a homebrew. I'm sure it will turn out fine.

BTW, what kind of beer is it??

__________________
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On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

Walker

Recipes 

Since you posted in the "extract" forum...

yes, it's possible to burn the extract in your kettle. When you dump the stuff in, it sinks to the bottom. If you have the kettle on the heat when you dump it in, it can stick to the bottom and burn there.

Since you are using your turkey frier for the first time, maybe you're on a learning curve with it. (?)

Did you have any black crusty stuff stuck on the bottom of the kettle?

-walker

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Biermann

Recipes 

Hmm. . sorry, wasn't thinking about burning the extract, but that is right. . . I did it once myself during my second attempt at making an extract beer. The beer still came out despite my clumsiness. Its been awhile since I've messed with extract, either LME or DME.

I actually didn't even see that I was in the "extract" forum, so forgive my former comments if you don't do any kind of mashing.

I still wouldn't worry too much. The beer where I burned some of my extract turned out fine despite that problem, despite suck back, despite bad yeast, and despite a dog hair that ended up in the wort.

__________________
--------------------------------------------------------
On Draft:
Degradation IPA 8.2%
Blackstrap porter 6.1%--under nitro
Freedom's Bitter Alimony Ale



Holding tanks:
Conical #1:Nichts
Bottles: 4 cases--IRV Belgian style golden strong ale
2 cases--IRV Brett conditioned Belgian strong ale
2 cases--IRV Brett and wine oak aged strong ale
On Deck:

brewie

Recipes 

Don't worry. I burned the wort on my second extract brew. It tends to mellow out after a few weeks in the bottle. Just remember to turn off the heat when adding the extract, either in a partial or full boil. It'll normally turn out OK. Cheers!

__________________
In Cervesia Veritas

Up Next: Pale Ale
In Primary:
In Secondary:
Bottled: Double IPA OG: 1.065 FG: 1.010
On Tap: Waiting for CO2

freeballer

Recipes 

thanks for the replies folks, I feel better already!

Beer Snob

Recipes 

You did not give your recipe, but if you seep something like Black Patent and add too much it could give that taste too.... a few other specialty malts could give a burnt kinda taste if added too much. Like Walker said, you would know if you burnt the extract as it would be black on the bottom of the kettle (on the inside).

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Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

Thirstyone

Recipes 

I would always heat the extract up, then mix it up before the boil. This will put an end to burnt extract