I've had problems with caramelization of high gravity worts that are light in specialty malt (Double IPAs). It's not terrible, but it's noticeable. It only starts to become noticeable above 1.070. Over 1.090, you know it's there. Lagers I brewed were fine.
Switched back to propane for the boil, and it went away.
What about using your existing hood fan if brewing in the kitchen? Maybe hook some duct to it and run it to the boil kettle with a bigger hood to catch the steam.
The average range hood can't effectively remove the amount of steam produced by a large kettle vigorously boiling for an hour. Ideally you need 500+ CFM to do this. Most hoods are in the 200CFM range unless you have a high-end model.
Den Faaborg Bryggeri
Originally Posted by davekippen
Open log Fermenting and gas-can secondary?? I am planning my next brew right now!!