Biscuits
Well-Known Member
Just thinking outloud so please pardon me for maybe not have thought this all the way through...
A fellow homebrewer that I recently became buds with has an "issue" where all of his beers, regardless of style or mash temp, have a sort of sweetness to them. This is probably not the most accurate description and with taste being so subjective, it probably isn't enough to really get the idea across, but we both taste it and agree that 'sweet' is probably the most accurate definition.
Anyway, he has the Bayou Classic KAB6 burner, which is rated at 210,000 BTU's. I noticed that the bottom of his brew kettle has some scorched-carmelized-burnt-what have you-wort and I got to thinking if maybe this 'sweetness' is a result of him scorching his wort during the heating stage of the boil. He typically only does 5 gallon all grain batches with a starting boil size of @6.5 - 7 Gallons.
We have also been going deep down the rabbit hole trying to identify where an off flavor/aroma is coming from with his stouts, which may be linked to the burner issue...if it holds any water that is.
Is there a such thing as too much heat-too fast or is this a non-issue that I am over-thinking?
A fellow homebrewer that I recently became buds with has an "issue" where all of his beers, regardless of style or mash temp, have a sort of sweetness to them. This is probably not the most accurate description and with taste being so subjective, it probably isn't enough to really get the idea across, but we both taste it and agree that 'sweet' is probably the most accurate definition.
Anyway, he has the Bayou Classic KAB6 burner, which is rated at 210,000 BTU's. I noticed that the bottom of his brew kettle has some scorched-carmelized-burnt-what have you-wort and I got to thinking if maybe this 'sweetness' is a result of him scorching his wort during the heating stage of the boil. He typically only does 5 gallon all grain batches with a starting boil size of @6.5 - 7 Gallons.
We have also been going deep down the rabbit hole trying to identify where an off flavor/aroma is coming from with his stouts, which may be linked to the burner issue...if it holds any water that is.
Is there a such thing as too much heat-too fast or is this a non-issue that I am over-thinking?