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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > All Grain Beer Tastes Watery
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Old 04-20-2011, 06:23 PM   #1
Iniquity
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Default All Grain Beer Tastes Watery

So I've completed a few All-Grain beers to date and have had decent success. All of the beers had good flavors and aroma etc... There has been only one concern. The beer tastes extremely "clean" almost watery with little body or mouth feel. I'm not sure exactly what is going wrong at this point but my only thought is that I need to adjust the water I'm using. It's purified bottled water. Other than that I did have a little trouble with my mash temps while brewing outside in the winter as they were a little low. Aiming for 155F.

Any Suggestions? Brewing again this weekend.

Thanks!

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Old 04-20-2011, 06:27 PM   #2
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First, make sure its not Reverse Osmosis water or RO water. This has no minerals and will have trouble converting. 155 is a good middle of the road temp so thats not your problem as long as your sure your thermometer is calibrated and not off by 10-15 degrees.
Secondly, check your recipes, they may be lacking something

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Old 04-20-2011, 06:34 PM   #3
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Great thanks for the suggestions. I think the water is RO so that may be the problem there. Can I still brew with this water and just adjust by adding some brewing salts etc....?

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Old 04-20-2011, 06:34 PM   #4
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What type of FGs are you getting? I have had this problem with a Blonde Ale where the beer seems watery due to low mash temps. I ended up at 1.007 from 1.045. I hope that carbonating it will take some of that muddy water taste away.

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Old 04-20-2011, 06:40 PM   #5
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My FG's are pretty good. With the last APA I made it was a .050 OG and .010 FG. I carbonated in the bottle for 2 weeks. It seems well carbed.

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Old 04-20-2011, 06:54 PM   #6
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If you are getting reasonable OG's than conversion is probably not an issue.

Carapils can help if it is truly only an issue of body. This will theoretically add unfermentable dextrins which can increase body.

And if you want to use RO, go for it, just add a little CaCl (I think its like 1/4 tablespoon for a 5 gallon batch or something like that). There is a good sticky on here for that.

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Old 04-20-2011, 07:29 PM   #7
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Great thanks for the tips! I've certainly considered adding some Carapils as well. I'm going to try out the CaCl in the water. The water I've been using is a generic "Purified Water" so I'm assuming it was made by RO.

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Old 04-20-2011, 07:40 PM   #8
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Be sure that you condition an appropriate amount of time...I notice some of my beers taste watery in the 4-6 week range out from brew day, but develop alot more mouth feel and complexity of flavor about 6-7 weeks out....be patient.

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Old 04-20-2011, 07:42 PM   #9
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What styles? Beer can change greatly over a few weeks' time.

If you use RO, read up on the water brewing science section and see what to add. It's not hard to build water once you understand the theory.

Check your thermometer. It's quite possible that your mash temps are off a few degrees, which can make a huge difference.

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Old 04-20-2011, 08:53 PM   #10
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purified water is RO water. I use bottled spring water and have had great success

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