PilotsPheer
Active Member
So I did my first Partial Mash today outside with some equipment from my deep fryer. Everything went well except for one (very big) thing. After I removed the grains and brought it up to a boil and added the LME I noticed burned black objects floating around...
I removed all of it with a strainer but the wort does have a burned flavor to it. So I don't make the same mistake again do you think was was likely caused by the LME hitting the bottom of the kettle or the grains touching the bottom?
Next time I'll remove it from the burner as I add both I guess.
Also, it's an IPA is there anything I can add to the secondary that'd mask the flavor of burn? I read in another thread that the off-taste does go away after 4-5 months in the bottle, I hope that's true. Oh well, won't mess that part up ever again...
I removed all of it with a strainer but the wort does have a burned flavor to it. So I don't make the same mistake again do you think was was likely caused by the LME hitting the bottom of the kettle or the grains touching the bottom?
Next time I'll remove it from the burner as I add both I guess.
Also, it's an IPA is there anything I can add to the secondary that'd mask the flavor of burn? I read in another thread that the off-taste does go away after 4-5 months in the bottle, I hope that's true. Oh well, won't mess that part up ever again...