Hi, my brother and I have been all-grain brewing for a couple years. We produce good, drinkable beers however we often find there is a "woody" note to the final product. All our recipes are generally 9 lbs of grain (7 lbs Canadian 2-row) and we mostly use Safale-05 yeast. Mash temperature we aim for is 155f, mash for 60 mins, sparge at 174 (ends up at around 168f). Our fermentation is great, we always end up with an FG of 1.010. Can anyone point out what could be causing this "off flavour"? It doesn't make any of our beer undrinkable, but without it it would be better. Just kegged a beer that we mashed at 150f and there was none of that woodiness, so my suspicion is the mash temp. Any help would be appreciated.