Scorched at bottom of pot

I was brewing an oatmeal stout in an aluminum pot. IT was a thin pot and the gas burner was a jet burner. I was doing a rolling boil. When I emptied the pot, there as significant scorching on the bottom.

Will that affect the taste of the stout?

thanks

 

It likely could. But in a stout maybe it won't be so off-putting.

Was this a liquid extract kit? I've done that once. If so the trick is to either add it at the end of the boil at flame out or remove from the heat to ensure it doesn't scorch as LME is very heavy and drops like a rock. It takes stirring like a madman to keep this from happening.

 

I was just wondering the same thing? Adding the LME on the heat is a bad thing to do for the reasons mentioned. I add it at flame out or off the heat if LME is the only extract in the kit/recipe.

 

I just did that as well. I'm doing an Imperial Nut Brown Ale.

Its really dark so I'm hoping it isnt an issue. Burnt sugar is just caramel, right?

 

Burnt sugars can lend that burnt flavor to the beer. Caramel is equal amounts of sugar & water heated till the sugars brown but not burn.

 

Use this method to get off the scorched wort. I think it goes a stage past caramel because caramel would eventually dissolve in water. This damn stuff is impervious to nearly eveery chemical and soaking for days wont help.
http://www.homebrewtalk.com/f244/an...scorched-wort-puddles-off-their-stove-499048/

This works far better than anything I've ever tried