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Thanks for all the replies. Everyone seems to be in agreement its probably not diastaticus but I appreciate all the info about it. One of the great things with brewing is there's always something new to learn (or equipment to buy!). Just to add to my original post, this has been happening for...

You guessed correctly! :D

I forgot to mention I use a HERMs setup almost identical to the Electric Brewery and recirculate for the duration of the mash, although I'm not sure that makes much difference. It's a good point about increasing the mash temperature and its something I had planned to try with my next brew...

Thanks for this, I'll look in to it further as its not something I'm familiar with. When you say fermentation process are you just talking about rubber washers etc in the fermenter itself or would it also include plastics etc in the boil kettle, chiller, ball lock taps? I'm wondering how far I...

I brew a fairly wide variety of styles so the mash schedule varies but generally 65C/149F for 60 mins and then mash out at 76C/169F for 15 mins. If I'm using liquid yeast I'll make a starter (like the IPA I mentioned) but with dried yeast I tend to direct pitch with no rehydration. I'm not...

For some reason 90% of my brews end with an FG much lower than expected using the brewers friend recipe calculator. My OG is mostly bang on or at most a few points out but the FG is much lower than it should be. For example my most recent brew was a Belgian blonde (all grain) with Mangrove...