Burnt wort?

[Piruz]

Hello! I have done several AG batches now, and noticed after last batch that my kettle had brown layer in the bottom. I got it off with steel wool, but it was definetly something burnt.

So... I use normal stock pot as a mash and boil vessel (BIAB) and have induction cooker for heating. I use no sparge, so my wort are always a little bit cloudy. I dont stir my wort when boiling.

I havent smelled or tasted any burnt taste, but my beers do have a harsh aftertaste in them (which I thought was from tannins).

So is my worts gonna burn every time? Should I constantly stir them? I cant have a big rolling boil if I dont use highest temperature in my cooker (2000W).

Any advices? And I noticed my BIAB wort after mash is cloudy. When watching three vessel brewers who recirculate their wort after mash, their wort turns clear (filtering through grain bed).

Cheers guys!

 

[stieg000]

All grain, no extract? I don't think you'd scorch wort on the stove. What size boil and what kind of pot? You don't need a big rolling boil, just a rolling boil.

 

[Piruz]

Yep, all grains, planning to try extract (from non-hopped extracts) next. I do 10 liter (2.5 gallon) batches in 15 liter (3.5 gallon?) pot. Its a normal stainless steel pot for food. Bottom is about 1 cm thick.

 

[Horseflesh]

Is it possibly beerstone?

https://www.homebrewtalk.com/forum/threads/removing-beer-stone-buildup-in-kettle.514868/

 

[hottpeper13]

Not beer stone. I also use induction burner (3500 watt) and always get a 6" circle of stuck on stuff. I do both mash tun and BIAB and get it with both. I also use 2 layers of reflectex insulation on the kettle and can boil a 11 gal batch on 2700 watts. I don't think your harshness is the stuff on the bottom of your kettle. Harshness happens when the kettle pH is 5.6 or higher,and your using maybe full volume mashing which causes a loss of buffering. I have been doing my lighter beers(color) with a 5.2- 4.9 mash and adjusting the kettle to 5.2 for the boil. This has put my beer into the (where can I buy this) relm.

 

[dmtaylor]

If it tastes burnt, throw it out. If it doesn't, it's fine. In future, don't turn up the heat as high, and make sure you are turning the heat off whenever adding any extract or sugars.

 

[Piruz]

If it tastes burnt, throw it out. If it doesn't, it's fine. In future, don't turn up the heat as high, and make sure you are turning the heat off whenever adding any extract or sugars.

It doesnt taste burnt, and I havent done any extract brews yet. I have to try out lowering heat at boil, but what I'm guessing is that its "burnt" grain residue from mashing in bag. Smallest flour from malts come through my mesh bag, and I dont filter my wort before boil so it could be that.