Looking for some help. I am having over attenuation issues and can't seem to find out why. I use 4 different strains in the brewery and all 4 are over attenuating on every batch. Ive had beer finish out around 1P recently. I do not believe its an infection as it does not show up in the final product even after time. Considering its happening across the board with 4 strains I think its a issue with the brewing process. I have calibrated all thermometers in the brewhouse several times and checked them with 2 calibrated thermometers.
I do 3.5BBL batches, if I didn't reach mashout temp and denature the enzymes could this cause the over attenuation? Runoff usually takes one hour and I turn the kettle heat on after about 20-30 minutes of transfer to the kettle.
Any help is appreciated.
I do 3.5BBL batches, if I didn't reach mashout temp and denature the enzymes could this cause the over attenuation? Runoff usually takes one hour and I turn the kettle heat on after about 20-30 minutes of transfer to the kettle.
Any help is appreciated.
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