Ahhrghh! Scorching! - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > General Techniques > Ahhrghh! Scorching!

Reply
 
Thread Tools
Old 09-30-2010, 05:23 PM   #1
Teacher
Recipes 
 
Sep 2007
Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts



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?

 
Reply With Quote
Old 09-30-2010, 06:28 PM   #2
TipsyDragon
Recipes 
 
Mar 2009
California
Posts: 2,607
Liked 24 Times on 22 Posts


next time take the pot off the heat before you add the DME and make sure its fully dissolved before you put it back on.

 
Reply With Quote
Old 09-30-2010, 06:32 PM   #3
floyd242
Recipes 
 
Jul 2010
City of Decatur, GA
Posts: 85
Liked 4 Times on 1 Posts


I brewed drunk a few weeks ago and was making a really light wit. I scorched the hell out of it... I bottled it yesterday and couldn't smell or taste any scorching so you may be fine.

 
Reply With Quote
Old 09-30-2010, 07:21 PM   #4
Mischief_Brewing
 
Mischief_Brewing's Avatar
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


Been sitting on a scorched IPA for several months now. The hop aroma and flavor is almost gone, but the burned aftertaste is not. It's actually worse now that the hops are not there...

 
Reply With Quote
Old 09-30-2010, 07:28 PM   #5
knightbeer39
Recipes 
 
Oct 2006
Desert
Posts: 309
Liked 3 Times on 3 Posts


Well, it probably won't taste quite like you were hoping. First off, what was the beer style? If its darker like a stout or porter, might not be an issue at all. If its light, it will be more pronounced.

Ferment as usual and see how it comes out. One option might be to dry hop the crap out of it to help mask some of that taste. Another option would be to blend it with some other beer you make to help mask it.

See how it comes out first and then do damage control.
__________________
"All right, brain, I don't like you and you don't like me - so let's just do this and I'll get back to killing you with beer."
- Homer Simpson

Primary
2013 spring IPA
Secondary
empty
Kegged
White Christmas ale
Bottled
Holiday Porter, Grilled Pumpkin Ale

 
Reply With Quote
Old 09-30-2010, 07:29 PM   #6
knightbeer39
Recipes 
 
Oct 2006
Desert
Posts: 309
Liked 3 Times on 3 Posts


Quote:
Originally Posted by Mischief_Brewing View Post
Been sitting on a scorched IPA for several months now. The hop aroma and flavor is almost gone, but the burned aftertaste is not. It's actually worse now that the hops are not there...
dry hop the snot out of it
__________________
"All right, brain, I don't like you and you don't like me - so let's just do this and I'll get back to killing you with beer."
- Homer Simpson

Primary
2013 spring IPA
Secondary
empty
Kegged
White Christmas ale
Bottled
Holiday Porter, Grilled Pumpkin Ale

 
Reply With Quote
Old 09-30-2010, 07:59 PM   #7
Mischief_Brewing
 
Mischief_Brewing's Avatar
Recipes 
 
Jan 2010
Montpelier, VT
Posts: 1,261
Liked 16 Times on 14 Posts


Quote:
Originally Posted by knightbeer39 View Post
dry hop the snot out of it
It was the last batch I bottled before getting my kegging setup. Too little too late.

I think there are only about 5 bottles left at this point anyway.

 
Reply With Quote
Old 09-30-2010, 08:30 PM   #8
Teacher
Recipes 
 
Sep 2007
Grand Forks, ND, USA
Posts: 542
Liked 8 Times on 8 Posts


It's a sort of hybrid Roggen with an American yeast (US-05). Just an experiment. Not hoppy at all, and I'll only dry hop it a lot if I must. I'll taste it at bottling time (I didn't taste any last night...I wish I had).

Quote:
Originally Posted by TipsyDragon View Post
next time take the pot off the heat before you add the DME and make sure its fully dissolved before you put it back on.
I did. It wasn't until near the end that it scorched. I'm thinking it had more to do with density than with free-floating, undisolved DME.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Barleywine: Bottom Scorching? alcibiades General Techniques 1 03-08-2010 11:31 PM


Forum Jump