- Joined
- Sep 30, 2011
- Messages
- 113
- Reaction score
- 13
I started all-grain brewing 6 years ago in Washington state using a gravity system with a 10 gallon cooler mash tun. I was making a very good Bavarian Hefeweizen full a lot of body. Everyone who tried it loved it. Every little change I made with with each batch I could tell the difference, such as slightly changing mash temps fermenting temps. After brewing about 15 five gallon batches and taking notes I dialed it in. I could make batch after batch and each one was great. Well, I wanted to take my brewing to the next level so, I built a one level propane brew stand with three burners, two pumps and three keggles, brew pot, HERMS mash tun and hot liquor tank with a 50 foot 1/2' stainless coil. While building this we moved to Kentucky before I could try it out. After moving I finished the brew rig and tried it out. I used the same recipe, ingredients and temps for mash and fermenting. The beer came out thin and dry. I brewed 4 or 5 batches all had the same results, dry and thin with other different off flavors. Before I could figure out what was wrong we moved to New Mexico. Since we've been here, 4 months, I've had time to try again. I've tried 4 five gallon batches, again, using my notes and same ingredients. Still no luck, all were thin and dry. I'm recirculating the mash through one pump and recirculating the hot water through another pump and maintaining the same temps that I did with the gravity system temps. I'm running the wort after boil through a plate chiller into a keg to ferment. My OG and final gravity are right on the numbers and it's still coming out thin and dry. Here's a pic of my rig. Any advice would be greatly appreciated.