Impact on flavor due to burning extract - Homebrew Q & A

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Impact on flavor due to burning extract

2/27/2010 2:09 PM

dmillican

Joined: 12/7/2009

Posts: 60

Impact on flavor due to burning extract

Ok guys. I just finished my 2nd batch since going back to extract brewing. I forgot to turn the burner off when I added the extract and some scorched on the bottom of the pot. I'm pretty sure this is still going to turn into a good beer but was wondering what impact, if any, the burning would have on the flavor of the finished beer. I'm sure someone else has done this in the past.

2/27/2010 4:01 PM

Comrade Mark

www.RandyStoat.com
Joined: 11/13/2009

Posts: 264

Re: Impact on flavor due to burning extract

It depends on how much scorching happened & how long it boiled afterwards. I've tasted beers where it's obvious and I'm sure I've tasted slightly scorched beers where it went unnoticed. Sometimes it'll come off as a smoky flavor—well, I've noticed this when I scorched a mash a bit during a temperature ramp.

I hope it was just a bit of scorching. Burnt sugar ain't the greatest flavor of all time.

2/27/2010 4:14 PM

dmillican

Joined: 12/7/2009

Posts: 60

Re: Impact on flavor due to burning extract

Well it wasn't just a little bit I wouldn't say. I'm still soaking the kettle because there is black on the bottom. Maybe since it's an 1.100 doppelbock the alcohol will cover it up some. :)

2/27/2010 5:33 PM

Comrade Chad

Joined: 12/3/2009

Posts: 117

Re: Impact on flavor due to burning extract

dmillican wrote:

Well it wasn't just a little bit I wouldn't say. I'm still soaking the kettle because there is black on the bottom. Maybe since it's an 1.100 doppelbock the alcohol will cover it up some. :)

Mmmmmm Scorched Earth DoppleBock!!!

~Comrade in Arms~

2/28/2010 8:55 AM

dsajda

Joined: 11/18/2009

Posts: 55

Re: Impact on flavor due to burning extract

A rauch dopplebock? Is this a new BJCP style?

CB Don

2/28/2010 10:31 AM

Comrade Mark

www.RandyStoat.com
Joined: 11/13/2009

Posts: 264

Re: Impact on flavor due to burning extract

Modified By Comrade Mark on 2/28/2010 9:32:18 AM

dmillican wrote:

Well it wasn't just a little bit I wouldn't say. I'm still soaking the kettle because there is black on the bottom.

Don't tell anybody, but I once had to take extreme measures to remove burned-on malt from the bottom of my mash tun. A week of soaking in a strong TSP solution didn't budge it.

3/1/2010 4:20 AM

dsajda

Joined: 11/18/2009

Posts: 55

Re: Impact on flavor due to burning extract

Believe it or not when something gets burned in a pot around here we take a can of coke. It really eats thru the burn. Scary to think what it can do to ones stomach.

CB Don

3/1/2010 6:12 AM

Comrade Mark

www.RandyStoat.com
Joined: 11/13/2009

Posts: 264

Re: Impact on flavor due to burning extract

Wow. How long does it take to get it clean with Coke?

Which works better: Coke or Pepsi?

3/1/2010 10:59 AM

Comrade Chad

Joined: 12/3/2009

Posts: 117

Re: Impact on flavor due to burning extract

I'm pretty sure Mountain Dew is a more effective solvent.

~Comrade in Arms~

3/1/2010 2:57 PM

dsajda

Joined: 11/18/2009

Posts: 55

Re: Impact on flavor due to burning extract

Coke of course, I remember using it 20-30 ago to clean battery acid off of my car battery. Worked great for that. Anyhow fresh coke works very quickly.

CB Don