What are you brewing?

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

DO NOT DUMP. Let it clean up after itself, let it condition and let it do it's thing. I had a friend who managed to power through a 1.065 Belgian beer in 36 hours because he ran the stuff at 38°C by accident, and he took a sample to me. Tasted and smelled horrible. I told him to bottle it anyway, and a few weeks later his response on the beer was "it's actually turned out quite well, and it's pretty enjoyable". So give it time.

You won't judge a car that's 50% complete, so why judge a beer that's only 50% there?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

+1

unless you need the space or fermenter or what ever, why dump?

[CaPunT Senior Member Find all posts View Profile Close CaPunT]

I have read many posts on numerous forums from trying to look for ways to salvage this, and apart from distilling, the consensus was to dump.
Guys have even tried to condition for as long as a year only dump it. No amount of conditioning clears up the burnt from what i can find...

This is what my element looked like - it was by no means "mild"
20201009_203426.jpg
20201009_204144.jpg

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

Damn, that is pretty harsh. Mine's gone a few boils between proper cleaning, but it's never burned like that before. Wow.

[paul.stevens Senior Member Find all posts View Profile Close paul.stevens]

I have read many posts on numerous forums from trying to look for ways to salvage this, and apart from distilling, the consensus was to dump.
Guys have even tried to condition for as long as a year only dump it. No amount of conditioning clears up the burnt from what i can find...

This is what my element looked like - it was by no means "mild"
[ATTACH=CONFIG]2705[/ATTACH]
[ATTACH=CONFIG]2706[/ATTACH]

Yeah, that's burnt, plain and simple, not just scorched.

Not much that can save that.

Sent from my ONEPLUS A6013 using Tapatalk

[groenspookasem Banned Find all posts View Profile Close groenspookasem]

[QUOTE=CaPunT;30763]I have read many posts on numerous forums from trying to look for ways to salvage this, and apart from distilling, the consensus was to dump.
Guys have even tried to condition for as long as a year only dump it. No amount of conditioning clears up the burnt from what i can find...

This is what my element looked like - it was by no means "mild"
QUOTE]

dump. i've only redistilled some rancid rum i made with essences, i personally wont distill beer, if it's under 10% it's a waste of time and garbage in, garbage out (exception with reflux)

[PaBz0r Senior Member Find all posts View Profile Close PaBz0r]

smoked braai sauce

[CaPunT Senior Member Find all posts View Profile Close CaPunT]

Yep, i'm pretty sure there's no saving it, oh well. First to identify where i went wrong and how to fix it. I want to brew a damn Hefeweizen!!

LoL PaBz0r - might as well drop your meat directly onto the coals, and not rinse it before eating for the same effect!

[groenspookasem Banned Find all posts View Profile Close groenspookasem]

Yep, i'm pretty sure there's no saving it, oh well. First to identify where i went wrong and how to fix it. I want to brew a damn Hefeweizen!!

LoL PaBz0r - might as well drop your meat directly onto the coals, and not rinse it before eating for the same effect!

graincrush too fine, did you recirc? what was above the element?

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

As a Q - did it just simply burn during the boil? Like, was the element clean before the boil?

[Toxxyc Senior Member Find all posts View Profile Close Toxxyc]

graincrush too fine, did you recirc? what was above the element?

Yeah I also want to know what was on the element. I know I get a pretty high amount of sediment in my brews (because I squeeze and sparge and squeeze again), but I've never had something boil like that, even with extended 2-hour boils on some specialty beers I've made.

[jakeslouw Senior Member Find all posts View Profile Close jakeslouw]

Yep, i'm pretty sure there's no saving it, oh well. First to identify where i went wrong and how to fix it. I want to brew a damn Hefeweizen!!

So did you try the step mash or did you try the decoction?

[JIGSAW Senior Member Find all posts View Profile Close JIGSAW]

Damn, that's hectic ... almost like you poured malt extract directly onto the hot element ....

in that case, dump ... no need to 'fuff' about it any longer

[CaPunT Senior Member Find all posts View Profile Close CaPunT]

Step mash - got hold of melanoidin to make up for the decoction.
Here's what I did/attempted:
Mash In - acid rest — 45 °C — 60 min
Protein rest — 55 °C — 20 min
Saccharification rest — 65 °C — 40 min
Pre-mash out — 72.2 °C — 5 min
Mash Out — 77.8 °C — 5 min

I didn't have my pump on and recirculating until the sacc rest... i think the temp ramp ups and settling of sediment from the stirring on the first two steps was where my problem could have started.
I have a rPi and auto PID setup but the difference in temps meant the element needed to be on for longer periods. I started noticing the "toasty" smell at the protein rest if i recall, but it was during the boil
when it started to shine...

I did mash in with a much lower than usual water volume as well (followed Brewfathers numbers) so acid and protein with much more viscous than i'm used too.

[Jitters Senior Member Find all posts View Profile Close Jitters]

That is a lot of brewing.