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Old 05-28-2006, 03:26 PM   #1
ahoym8e
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Feb 2006
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after transferring to my fermenter, I noticed a scorched spot about the size of a quarter on the (inside) bottom of my brew kettle.

I had turned the gas off before adding the extract, but I guess the bottom of the pot was still hot enough to scorch. Usually I still right away, but I guess I got side-tracked.

how severely will this affect my batch?

 
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Old 05-28-2006, 04:23 PM   #2
sonvolt
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Feb 2006
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You may get some carmelly tastes from it. Some beers are improved by this taste. If you are interested in some historical information, people used to brew beer by taking large stones and heating them up in a raging fire. Then, they threw these stones into a kettle to let the hot rocks boil the wort. As you can imagine, these rocks carmelized all the sugars they touched, so beer made in this manner took a very dark carmel color and taste.

If your beer has too much carmel flavor (I doubt it), then tell people you were trying to replicate this ancient style.

 
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Old 05-28-2006, 04:40 PM   #3
david_42
 
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Depends on the batch: stout or porter you won't notice it at all.

I've had the same problem with my turkey burner, the loops that form the top are in the path of the flame and I'll get scorching unless I wait five minutes or so for them to cool.
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Old 05-28-2006, 04:52 PM   #4
homebrewer_99
 
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Quote:
Originally Posted by ahoym8e
after transferring to my fermenter, I noticed a scorched spot about the size of a quarter on the (inside) bottom of my brew kettle.

I had turned the gas off before adding the extract, but I guess the bottom of the pot was still hot enough to scorch. Usually I still right away, but I guess I got side-tracked.

how severely will this affect my batch?
Here's a lesson learned that I experienced with malt scorches in my pots (yes, I have 2 of them)...they disappear after I brew mead. I haven't figured out the "why/how" yet, but it always works for me.
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Old 05-29-2006, 02:11 PM   #5
ahoym8e
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ha, thanks for the responses.

it was QUITE difficult to get the spot scrubbed off, and I am guessing that the pot might still be hiding a little of the scorch in the tiny crevasses (sp) that give it the "turned" look.

We'll see if I get scorching in the same spot all the time now...

 
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Old 05-29-2006, 03:00 PM   #6
david_42
 
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A little oven cleaner will take the scorch off. Rinse well.
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