I thought I had hit my mark on temp in my mash, but I am pretty sure I burnt some of the malt. I like to taste my brews at every stage in the process, and to be honest, the idea of dumping this beer crossed my mind when I tasted it before pitching my yeast. About 3 months later, the distinct "burnt" smell/flavour has mellowed, and it is almost an asset to the beer. Along with the carb, it gives a bit of an extra bite to the lighter-than-expected beer. It is still too light-bodied for my taste, but that will be worked out in my next effort. What I expected to be an utter failure has turned out to be relatively drinkable.
Anyway, lesson learned: Do not dump beer. If only I had a bigger CO2 tank than a little 5 pounder.
Did I mash too hot?
Anyway, lesson learned: Do not dump beer. If only I had a bigger CO2 tank than a little 5 pounder.
Did I mash too hot?