Burnt beer

[KijanaKiume]

Is there anyway to remove burnt flavors from beer? I just bottled my first batch ever of homebrewed beer, a stout. Tastes fine except it tastes rather burnt. It's an extract brew but I don't think it's the extract that's burnt. I stirred the devil out of it. The hops I put in stuck to the top sides of the kettle and burnt then fell back in. I think that's where the burnt flavors come from.

 

[brewcat]

Just call it a smoked beer. In time the burnt flavor my dissipate. Other than that? Maybe mixing it with something else.

Wait and see how it is after it is carbonated.

 

[KijanaKiume]

Smoked beer! I like your optimism! I might just mix it with some coffee. I forgot to mention it's stout.

 

[poptarts]

did you turn off the burner when you added extract?

 

[KijanaKiume]

I did. It's an electric burner though. Probally should have removed it from the burner.

 

[BlueHouseBrewhaus]

It may be something actually burned but maybe not. Some really dark grains can give a burnt or "ashy" flavor. Black patent is one. Give it a month or two and see what happens. In one of my early brews I overdid the black patent and it took a few months to mellow out.