Howdy y'all. I don't post many topics, but lately I'm having an issue that's bugging me. I posted this in the yeast section because I feel it may be a yeast issue. But it could be something else...
Several of my last beers have come out thin and bland. I'm using RO water build up with Bru'n water and targeting mash pH of 5.4. Most beers are lagers with Best Malz. I typically mash around 150F for 75 minutes, but have done some Hochkurz step infusion mashes as well with the same results.
Typically I pitch a pretty huge amount of harvested slurry that is usually 1-2 weeks old, sometimes fresher. I'm wondering if I'm over pitching.
What are some likely culprits to my issue here? The beers are usually finishing around 1.010-1.012, plus or minus 1 or 2 points, which is good, I think.
Another thought is I wonder if over pitching batch after batch for several generations would lead to this issue.