So I took a risk and tired up the heat to get to Mash Out temp and briefly left the room. When I returned I opened the lid to my MLT to smell for scorching and holy cow... I successfully scorched the particulate on the bottom everywhere except the the area under the dip tube (where it was picking up wort for recirculating).
I tasted a sample of the wort (super light Belgian wit btw) and for sure tasted it. Pissed off at myself and worried I finished and the brew day.
My question is... Am I totally screwed or has a similar thing happened to one of you and the scorched taste tapered off throughout fermentation/aging?