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Old 10-06-2012, 06:05 AM   #1
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Default Beers are coming out "thin".

The last few batches I have made have come out a bit thin with regard to mouthfeel etc. the one exception was Edwort's Robust Porter. I do not plan to add flaked barley to everything and while the beers have Been a bit thin, they have had good flavor. I keg in a keezer and am patient (rarely less than 2 weeks on the gas.
I have checked and rechecked thermometer, against two others and do not think this is a the case. I use Campden tablets to pull chloramine a o out of my Chicago water. The beers are all grain simcoe Amarillo with an OG of about 1.07 and a caramel ber ale(king BrianI) rerecipe. Thanks!

I have

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Old 10-06-2012, 06:32 AM   #2
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What's your mash temp, and do you mash out?

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Old 10-06-2012, 07:00 AM   #3
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I'd try a higher mash temp around 155F that should give you a less fermentable wort resulting in more body/mouthfeel.

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Old 10-06-2012, 05:50 PM   #4
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I would say most of the time i mash about 153-154 for 60 min. Batch sparge with about 170 degree water, then begin heating first runnings while sparging. So the mashout felt unnecessary, perhaps I was mistaken.

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Old 10-06-2012, 06:16 PM   #5
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Have you checked temperature towards the end of the mash? If you're losing enough heat, you could end up with much more fermentable wort. That coupled with no mashout could be the issue.

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Old 10-06-2012, 07:37 PM   #6
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About a 1 degree loss is all I've seen. I have the standard 10 gallon Home Depot Rubbermaid mash tun.

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Old 10-06-2012, 08:00 PM   #7
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My beers usually have thin mouthfeel until theyve been in the keg for a few weeks. Maybe you just need to give them more time. Or your hydrometer is broke and you are attenuating too low.

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Old 10-07-2012, 01:17 AM   #8
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I have had several batches come out tasting thin and fixed these in the keg by adding some malo-dextrine. I boilled 2 cups of water and dissolved 2-4 oz of malto-dextrine. Add this to the chilled keg and taste the next day to see if you added enough. This has worked everytime for me.

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Old 10-07-2012, 06:44 AM   #9
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You didn't mention which yeasts you were using. Maybe try some yeasts that leave more sugars unfermented, Wyeast 1968 or 1187, for example.

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Old 10-09-2012, 02:28 AM   #10
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Yeasts are Nottingham, a SF-05, and an SF-05 slurry (washed).

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