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Home Brew Forums > Home Brewing Beer > Extract Brewing > Burnt Bottom of brew pot
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Old 09-09-2009, 05:28 PM   #11
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Really? a year?
Time is magic. Much past a year most of my brews tend to go downhill, slowly. I keep the pipeline full (usually) so I can keep stuff around a while.
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Old 09-09-2009, 05:53 PM   #12
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My second batch was a partial mash, with DME, it scorched on the bottom of my aluminum kettle.. I never tasted it in my brew. I sure learned to turn of the heat when adding extracts, and i guess honey too.
It wasn't a really bad burn i guess, but bad enough that now after 10+ brews it is still visible some on the bottom, about 4-5 inches diameter.

I'd give it a try and see what it tastes like after 6-8 weeks. You can always dump it then, or after an even longer aging.

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Old 09-09-2009, 08:01 PM   #13
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Never dump a brew! Who knows- you never know what time will do to your beer. Some of my best beers have been "bad batches" left alone and forgotten for 6 months or a year!

I must repeat the sentiments. NEVER DUMP If anything, bottle it and forget it for a month or so. Either way it is beer and is better than water or juice. (Or miller)
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Old 09-09-2009, 08:14 PM   #14
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I had some scorching during a decoction mash a few weeks ago (making my roggenbier)...it was either that or burn the chicken (which probably would have been a better choice.) It had a slight smokey flavor, but didn't seem to affect the whole brew. It wasn't unpleasant, anyway...I'll just pretend it was intentional

I used to always have a little scorching on DME when I first started brewing. I never noticed any burnt taste in those beers. I thought it was unavoidable at the time

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Old 09-09-2009, 09:31 PM   #15
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I scorched a pot of oatmeal and still used it in a stout. Turned out to be one of the best stouts I've made.

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Old 01-01-2014, 06:09 PM   #16
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Tri-clad bottom'd pots. Boom.

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