Originally Posted by Brewno
I had about a 2.5 inch scorch on the bottom of the kettle even though I stirred fairly constantly. there was also some toasted looking grain at the bottom of my "tea" pot. I thought it was burnt on until I wiped it, it may just have been sediment. It smelled like burnt toast though and looked like coffee grains.
I have a question about boils. I may be misunderstanding the term "rolling boil."
I'm interpreting this as vigorous and so I turn the heat up way high. I'm talking "rolling!" My stove is a piece of crap so it's hard to control (electric and old). Can it be too high? I stir a lot.
But it's rolling like waves!
After reading your other post on the now infamous "Gravity & Sweetness", I looked into this one.
I learned the hard way when I was getting used to my keggle. You need alot of BTU's to get to the boil, but once you reach it, you can safely turn the heat down and still keep the boil. (that's the learning part as I could not easily judge where to keep the heat with such a large volume) I had a huge scorch on the bottom of the keggle and my wort came out a chocolate brown instead of a light brown. The good part is that it only burned a small portion so the taste coming out of the boil was not horrible, just bitter like a burnt chocolate chip cookie. Since I like burnt chocolate chip cookies, I think I'll enjoy this one. Someone else told me that if you let the brew age longer the scorched taste will "mostly" dissipate and I found that when I went to 2ndary, that it was a bit less than when I first tested. I plan on leaving in 2ndary for at least 3-4 weeks before going to bottle.
You mentioned burnt grains on the bottom, are you boiling the grains with your wort or was this just escapees from a muslin bag?