Hi I brewed an extract london porter a few weeks ago. I used tap water which I boiled. The problem is I thought my water had cooled down enough to put my steeping grains in. IT HADN'T. When I measured the temp it was at 190 degrees. As soon as I noticed I pulled the grains out and let the water cool down to about 165 then put my grains back in to steep. The grains were only in there for about thirty seconds before I noticed. Is this going to affect the taste of my beer? When I transfered to secondary after a week I took a taste and it tasted a little like scorched grain. Will this go away with time?