scorched element

[oliver tate]

hi,

not sure if this is the right place for this question or should it be in the BIAB forum?

today I brewed a beer with 20% rye in the recipe using BIAB. Mashed at 66c. A couple of times whilst mashing I knocked the heat on to compensate for heat loss but it wasn't for long. Mid way through the boil I could smell a slight burning occasionally. Once I emptied the kettle I found a thick black deposit all over the element. The element was clean prior to the brew.

After looking at various forums it seems a lot of the time when this happens, it is when using rye malt, whether using biab or a 3 vessel set up with some sort of herms or rims system.

Is there a way of avoiding this in the future? did I use to much rye? Is there something in the 3 vessel set up which reduces the risk of this? or is it just by chance that lots of people experience this when using rye?

finally, am I looking at batch of rank tasting beer?!?

thanks for any advice

[Laripu]

finally, am I looking at batch of rank tasting beer?!?

Don't pour it away. Let it age a bit. Aging will mellow out a multitude of sins. Plus, you may like a bit of burnt taste. Remember, that's pretty much what stouts taste like: scorched barley.

If you still don't like it, keep it for marinades. I hate waste of any kind: it's a finite planet, so let's use it all up before we go elsewhere.

[Cpt.Frederickson]

One way to minimise wort scorching is to give it a little stir ro remove anything that has settled on the element before you power on again.
To second Laripu, give it some time if the flavour isn't as hoped, it may well come good in the end.