Cooked up a 'Raspberry Wheat' today. All went smoothly, great efficiency (88%) etc.
But while I was ramping up from a Protein Rest to the Saccrification, I didn't get back to the kettle in time to stir it soon enough and the wort scorched the bottom of the kettle (was running a false bottom, so it was the liquid that scorched the kettle). I'm relieved I was able to get that scorched bottom clean (it wasn't easy!)
It smelled burnt but I soldered on and put it in the fermenter. But I kept the sample from the hydrometer test tube and tasted it - crazy burnt tasting! Not in a good way whatsoever. So, tomorrow morning I'm going to chuck it, even though it's already fermenting away 5 hours later. So it goes and lesson learned.
Was amazed at all the protein like white flakes floating around the wort btw, is that a cause of the white wheat? (This was my first wheat experience).
What caused you to chuck a batch?
But while I was ramping up from a Protein Rest to the Saccrification, I didn't get back to the kettle in time to stir it soon enough and the wort scorched the bottom of the kettle (was running a false bottom, so it was the liquid that scorched the kettle). I'm relieved I was able to get that scorched bottom clean (it wasn't easy!)
It smelled burnt but I soldered on and put it in the fermenter. But I kept the sample from the hydrometer test tube and tasted it - crazy burnt tasting! Not in a good way whatsoever. So, tomorrow morning I'm going to chuck it, even though it's already fermenting away 5 hours later. So it goes and lesson learned.
Was amazed at all the protein like white flakes floating around the wort btw, is that a cause of the white wheat? (This was my first wheat experience).
What caused you to chuck a batch?