« on: August 05, 2014, 12:41:11 AM »
I thought I could get away with doing the adjunct portion of my wit in my false-bottomed Blichmann, heating it carefully through the ranges.
But by the time I hit the low 150's, I could smell evidence of scorching. I was running a pretty gentle flame and was stirring occasionally, but the porridge made its way through the slots and charred on the thin-walled bottom. I do love the build quality and features of the Blichmann 20-gallon kettle, but the bottom is ridiculously, inexplicably thin.
Anyway, there was an obvious burnt toast smell and taste at that point. Not overwhelming but definitely bothersome by the time I called it quits on the heat. Thank goodness I remembered Charlie at that point. I proceeded to relax, realize what's done is done, and opened up a homebrewed saison.
Over time and process (adding the rest of the pils for conversion, boiling, adding the zest and coriander, etc.) the burnt component seemed to diminish or at least push out of the way. By the time I tasted the gravity sample, I could imagine it wasn't there. But who knows?
I'm hoping the burnt notes provide nothing more than an extremely subtle complexity once fermentation is complete. Wishful thinking and lessons learned are all the hope I have at the moment for this batch.
Anyone had a good flavor recovery from a grain scorching experience?