itsbobbyagain
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- Jan 6, 2014
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Im trying to figure out what I'm doing that causes my wort to scorch. It smells slightly scorched as I transfer it to the fermenter.
It happens with extract and all-grain recipes (wheat and ales). I'm careful to bring it to a boil slowly and I don't boil aggressively. I boil for the typical 60 minutes. My usual batch is 4 gallons of pre-boil and 3 gallons final volume.
I brew on an electric glass-top stove. After transferring to the fermenter on the last batch I noticed a slightly yellowish film on the bottom of my boil kettle. The wort itself darkens during the boil quite a bit.
I don't really taste it in the final product, that I know of, but I can't help to think it's affecting the flavor somehow.
Is the slightly scorched wort normal or should I employ a technique to prevent it? Is the scorch beneficial to the overall flavor profile?
It happens with extract and all-grain recipes (wheat and ales). I'm careful to bring it to a boil slowly and I don't boil aggressively. I boil for the typical 60 minutes. My usual batch is 4 gallons of pre-boil and 3 gallons final volume.
I brew on an electric glass-top stove. After transferring to the fermenter on the last batch I noticed a slightly yellowish film on the bottom of my boil kettle. The wort itself darkens during the boil quite a bit.
I don't really taste it in the final product, that I know of, but I can't help to think it's affecting the flavor somehow.
Is the slightly scorched wort normal or should I employ a technique to prevent it? Is the scorch beneficial to the overall flavor profile?