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going from direct to steam

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  • 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?
    www.Lervig.no

  • #2
    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.

    Cheers,
    Scott
    Scott Isham
    Harper's Brewpub

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