Teacher
Well-Known Member
So I did a semi-split boil last night. I do PMs, so I only use a 5-gallon pot for my boil. This time my mash was pretty big, so I also used a 10-quart stock pot for the extra, figuring I'd be able to combine it into the main pot after some boil. I added a little DME and a smattering of the bittering hops and stirred once in a while. However, I obviously wasn't attentive enough, because when I went to pour it into the big pot, I noticed a scorched smell, and there was a black film at the bottom. This has never happened to me before. I didn't notice it until about one or two quarts made it into the main pot. I couldn't really smell anything unusual in the wort after cooling, but I'm afraid I'll have a scorched taste. (1.) What do you think? (2.) If you've had scorching before, has it subsided with age?