Originally Posted by Chu
So, I am trying to learn all-grain and following recipes, but my beers are coming out 'thin' without much body at all. I am concerned that I may not be maintaining a high enough mash temp. Is this likely a result of too cool a mash? Would mashing for longer times help if my mash temp was too low?
It could be, or you could not be getting complete conversion. Do you have any iodine or Iodophor to check for conversion? That would be very helpful in this case.
Can you give us a typical recipe of a beer that came out thin? Then we can help by telling if it was recipe related, temperature related, water related, or something else.