Thanks Maida, going over my notes and reading a little deeper into my books i realized that I definately mashed at too low of a temperature, 154 degrees, for the style and mouthfeel I was going for. For some reason I was thinking lower temps created more mouthfeel but I realize I had that reversed. Oh well, live and learn and don't make the same mistake twice. I made the correction for my next batch of this brew and am hoping it will turn out a little different. Definately not an undrinkable beer but it seems to have more of a brown ale mouthfeel than a porter. Thanks for the input both of you.