I recently switched to a 15 gallon stainless steel kettle for 5 gallon batches, and one unanticipated consequence is a greatly increased boiloff volume. For a 60-minute boil, I have had to collect 7.5-8 gallons of wort in order to finish with 5.5 gallons going into the fermentor.
I have also noticed an acrid flavor that lingers on the back of the tongue in these same batches. Could this be from the concentration of salts, or possibly from scorched wort from too vigorous a boil?
I have also noticed an acrid flavor that lingers on the back of the tongue in these same batches. Could this be from the concentration of salts, or possibly from scorched wort from too vigorous a boil?