Whatsgoodmiley
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- Sep 6, 2015
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Extract Brewer here. I am currently using a 5 gallon SS single layered brewpot. I have had issues with caramelizing/scorching wort. I've had an imperial saison end up being darker and sweeter than desired (it also didn't fully condition in bottles). I contribute this to the scorching of the sugars in the kettle, which leads to the creating of large complex/unfermentable sugars. Similar results are being seen in my mead (haven't finished it but it's dark). I've since upgraded to using a burner rather than my gas stovetop, but have not upgraded my kettle. I've found a nice looking, very well priced triclad (or at least thick-bottomed) kettle online. I'm saving up for my wedding but I also want the beer I'm brewing for the wedding to all appear dark and taste too sweet. Would buying this kettle (larger and thicker than the one I have now) probably remedy this issue? Keep in mind, it is not due to a lack of stirring or removing the kettle from the heat before adding the malts.
Thanks in advance.
Thanks in advance.