scorched malt

[emenzer]

when brewing my first batch I scorched a little bit of the (LME) on the pot and it created black flakes that boiled around in my wort. I managed to get most of it out before pitching my yeast in the primary but am concerned what effect it is going to have on my finished product. Primary fermenting went fine for 4 days and the beer tasted and smelled great but then I racked to the secondary on the 6th day and it smelled very strong (alcoholic). Has this every happened to any brewers out there???:confused:

[Beerconnoisseur]

It should be no big deal; just don't do it again. If you turn down/off the heat when you add your malt extract, and stir the wort with a long-handled spoon, you should be able to completely avoid this in the future.

Hope this helps.

[Payson]

I'll second what Beerconnisseur said. Removing the pot from the heat while you add LME or DME is key. It certainly shouldn't ruin your beer though.If it picks up a burnt flavor tell everyone it's a rauchbier! :)

[wortchillergoal]

This is one of the areas were a beer loving wife comes in to play. She stirs well I add the extract. Life can be grand.




BEER CAN BE FOOD BUT FOOD CAN NEVER BE BEER.