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I've just been hired as the head brewer at a local place in the area. The beer isn't bad. But the common theme is a lack of body. Very watery feel. Its an 8.5bbl system. This is my first time working on one this size. When I went in last week for a test batch on the sabco system, I was looking over the brew sheets hanging from the brite tanks. The thing that stood out is the mash temp. Almost across the board they are mashing at around 150. This is undoubtedly one of the causes but I was wondering if you more experienced brewers had any other insights?
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Think you're on the right track with mash temps, but what about the fermentation side? What yeast strain and do you have any records of pitch rate? -
I do not. I didn't get a chance to check that out when I was out there. Going in this afternoon to take a look at things. I will make it a point to take some notes on that. Much appreciated.Comment
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