[jamminbrew]

Hello all, this is my first post.  I've learned a lot from reading these forums over the last couple of months.  I recently started my adventure in home brewing (or my addiction) and I have jumped into it with both feet.  I have found my passion.

Anyway, my question is this: I have an electric stove  (not a gas burner) and have been told the direct contact of the element to the brew pot can scorch my brew, leading to off flavors and carmelization.  I am trying to put together all the materials and equipment I need for all grain, including a turkey fryer, but I'm on a very limited budget right now, and have to stick with just extract.  Is there anything I can do to avoid harming the wort in the pot during boil?  I keep the temp down when it reaches the boil point, not on full blast.  I have made several very good beers (honey brown, wheat, weissen bock, and a holiday ale) but I have had to scrub the pot after brewing to remove the little amount of burnt residue each time.  Any tips or suggestions?  Thank you very much.

[euge]

I like to mix in extract when the water is lukewarm with the heat off and then bring it to a boil. This appears to reduce/eliminate any scorching that may occur. That being said I'm of the RDWHAHB school. Do full boils if you can don't sweat it if you can't. I cut my brewing teeth on an electric stove.

BTW welcome to the hobby! Passion... OK it's an obsession!

[jamminbrew]

Thanks Euge, I think that will help, I'll try that tomorrow when I brew my oatmeal stout.  I am a fan of Charlie Papazian, and have three of his books, along with John Palmer, Ray Daniels, and Stan Hieronymus.  RDWHAHB I will! 

[Joe Sr.]

Another technique to try is to kill the heat, mix in the DME or LME, and then bring it back up to a boil.

With an electric stove, you might need to move the pot off the burner, since it will still be hot.

If you're doing a late extract addition, this is a good way to avoid scorching.