Funkenjaeger said:I wouldn't be too surprised if you get additional caramelization because enamel pots are typically extremely thin, not spreading the heat much leaving more 'hot spots' - I seem to remember always having to scrub my enamel pot more after a batch than the thick-bottom stainless pot I later replaced it with.
No, it was too small for full boils. My beers were less bitter than they were supposed to be but that was not the fault of the pot, it was the fault of me being a noob and not adjusting the hop quantities to compensate for the concentrated partial boil. They were darker than they should have been, once again, because of me being a noob and not doing anything such as late extract addition to compensate for the concentrated partial boil - the increased caramelization due to the thin pot bottom may have contributed, but I think the concentrated boil is still the main offender.chase said:Could you do full boils in it? If not, were your beers consistently less bitter than they should be? Were they darker than they should be? Did your beers seem really sweet?