Brewer's Edge - Mash & Boil - Advice Needed - Some scorched material on bottom after brew &1600/1000

[Somegeek]

I had my first run today with my Brewer's Edge - Mash & Boil. All went really well and as planned. I did notice, however, when rinsing out my kettle when cleaning up, that I had some material cooked onto the area where the elements are. It was 99% removed with just a wash cloth and some pressure. Was more caramelized material vs burned on.

When I poured my grain into the basket to mash, I didn't spill any outside the basket. Curious if some dust or the like from the grain fell through and cooked on? Any tips on how to avoid this?

Also, when should I be switching between 1600 and 1000 watts? Is 1000 watts only used for smaller batches?

Appreciate any input.

 

[wilserbrewer]

A few good stirs as you come to boil may help to keep the trub in suspension and may reduce deposits on the bottom of the kettle.

 

[universalfrost]

with wheat beers i have a lot of this caramalized/ scorched residue on my mash and boil. it cleans off easily with pbw. (even had the dreaded err4 code when the scorching got on the temp probe)... had to dump the batch into my regular mash tun cooler and finish out the old fashion way with cooler and then boil kettle.

i ramp up to temp with 1600 and then switch to 1000 to maintain temps for mash.. i then switch back to 1600 to ramp up to boil..

you'll find that the 1000 maintains temp easier without the big temp spikes that you get with 1600 on the mash.

i also pull a gallon at a time from the spigot and then pour back in every 10 to 15 minutes..

it helps to stabilize temps and get the mash efficiency up. a good stir after you pour the wort back onto the grain bed helps too..

 

[Altered7151]

I've had mine about a year and I don't think I've had a batch that didn't have that to some degree. I recirculate during mash with a pump and the center drain pipe mod so it's constantly moving and does a good job of filtering out grain material and I still get it. I haven't noticed any off flavors as a result, and have won a few awards with my beer out of the unit, so it appears to be making good beer. I've learned it's just part of the process with this unit

 

[jaymosbeershack]

I use a Grainfather. Same concept. I too get some scorch on the bottom after every batch. My guess has always been protiens that settled out durring the boil. Ive even tried to recirculate during the boil and still had it.

 

[universalfrost]

what all entails the center drain pipe mod on the mash and boil?

 

[augiedoggy]

Im not sure how large the surface area of the heating elements are but if they are not ulwd or even lwd the likelyhood for scorching and changes in things like color oe possibly taste of the beer increases.
This is why ULWD and blichmans elements are large and wavy to fit more surface area in the kettle for lower watt density in contact with the beer. its doesnt matter how many watts it is if its packed into too small a concentration of element surface its like trying to cook on a torch flame.
As mentioned in the other threads the OP mentioned this topic if its a light tan buildup its NOT scorching but rather beerstone. If its black you have a problem.there hasnt been any pictures shared in any of the threads so its hard for people to chime in without knowing what your speaking of exactly.