I scorch some extract now and again. i think nothing of it. Never noticed it in any of my beers. I guess it depends on how much it scorches.
Depends, what kind of beer were you making?
I scorched my first beer -- but it was a porter. I think it helped; the next time I make a porter I'm going to deliberately scorch some wort.
It is a Canadian dark ale.
If you used a decent amount of dark, or darker caramel malts you should be fine. I wouldn't sweat it.
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