Extracts darker than expected

i also noticed this...the thing to do is look at date on manufacture and after 10 months it does get darker but is still good for a year if stored below 75...jeff

When I used to brew with extracts, one of the more challenging things was to add the powder or syrup (more of a problem for the syrups) slowly enough to the kettle to avoid it from getting on the bottom and scorching. Usually, even if you can't taste any scorching or burnt sugar flavors, it will affect your SRM if it's happening to a lesser degree. The other thing, obviously, is that a person can't control the SRM as easily with extract since it's sort of pre-determined when it's made. That, and depending on how much water it's diluted into, will also affect the SRM of the final product.

I've brewed a couple extracts in the last few weeks and they both came out darker than I expected. Most of my beer has been just a bit darker than I expected. Not crazy dark, just a little darker than I imagined. The first couple times I figured I was burning the extract when I dumped it into the pot, but these last two batches I'm sure that's not the case.

Is this just me not knowing what to expect? Or is it a result of a partial boil or using extracts?