going from direct to steam
I have moved my brewery operations to another brewery, the new brewhose is steam heated, I have been using direct electric heat and have formulated/perfected my recipes on the direct heat.
After a few batches on the steam, I have noticed a big difference in the flavor, and body.
Any suggestions to get the body more like a direct heat boil in a steam brewery?
I went from steam to fire and noticed a increase in carmely flavors in most of my recipes. I would experiment with increasing boil times.