quickerNu

Recipes 

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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[I'm back!]

dutch-brew

Recipes 

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.

Catch-22

Recipes 

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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Dwight Schrute: In an ideal world I would have all ten fingers on my left hand so my right hand could just be a fist for punching.

DeathBrewer

Recipes 

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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Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

We will remember...

Malticulous

Recipes 

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.